641.50977311 
L148b  I 


Balanced 
Meals 

WITH  RECIPES 


LAKE  VIEW  WOMAN'S  CLUB 


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Balanced  Meals 

With  Recipes 


FOOD  VALUES 

DRYING  AND  COLD  PACK  CANNING 

MENUS,  WITH  AND  WITHOUT  MEAT, 

BOX  LUNCHEONS 


By  Members  of  the 

LAKE  VIEW  WOMAN'S  CLUB 

2732  HAMPDEN  COURT 
CHICAGO 


ri  iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii.iiiiiiiiiiiiiiii!iiiiiiiiiii!iii!iin;niiiiiiiiiiiiiiiiiii:iiiiiiiiiiiiiiiii;iiiii 


Ccpyright,  1917 

BY 

LAKE  VIEW  WOMAN'S  CLUB 


All  Rights  Reserved 


HE  Economics  Department  of  the 
Lake  View  Woman's  Club  offers 
this  book  for  sale  for  the  benefit 
of  the  Club's  Committee  for  the  Aid  of 
the  Blind.  This  Committee  administers  a 
Friendly  Fund,  from  which  loans  are 
made  without  interest  to  deserving  blind 
people,  in  order  that  they  may  be  estab- 
lished in  suitable  occupations  and  become 
self-supporting. 

Mrs.  E.  T.  Cooke,  Chairman. 

If  you  like  our  book,  please  recommend 
it  to  your  friends.    Price  $1.00  per  copy. 

Address : 

Mrs.  Samuel  D.  Snow, 
4452  Beacon  Street, 

Chicago,  Illinois. 


REFERENCES 


FARMERS'  BULLETINS 


Address 


DIVISION  OF  PUBLICATION 

U.  S.  Department  of  Agriculture 
Washington,  D.  C. 
Send  for  List. 


UNIVERSITY  OF  ILLINOIS 
Household  Science  Department 
Urbana,  Illinois 
Ask  to  be  put  on  mailing  list. 


THE  STATE  BOARD  OF  AGRICULTURE 

Springfield,  Illinois 

Will  also  send  literature. 


TABLE  OF  CONTENTS 


Pages 

1.  Food  Values 7 

2.  Drying,  and  Cold  Pack  Canning ^.11-13 

3.  Menus,  with  meat,  without  meat,  box  luncheons.  15-19 

4.  Soups  and  Chowders 20 

5/    Fish  and  Shellfish 26 

6.  Meats  and  Poultry 33 

7.  Vegetables  and  Meatless  Dishes 46 

8.  Salads  and  Relishes 59 

9.  Sandwiches  and  Sandwich  Fillings 72 

10.  Bread,  Muffins,  Rolls,  etc 75 

11.  Cake,  Cookies,  Doughnuts,  Gringerbread,  etc. ...       89 

12.  Puddings  and  Pastry 120 

13.  Ices  and  Desserts 140 

14.  Jellies  and  Pickles 156 

15.  Left-overs 168 

16.  Miscellaneous   180 


''Every  liousewife  wJio  practices  strict  econo-my  puts 
Iter  self  in  ilie  ranks  of  tJiose  wJio  s^rve  the  Nation." 

— President  of  the  United  States. 


Three  Strong  Points  oj  Superiority 


THE   SQUARE  PACKAGE        | 

BORDENS 

i 

Malted 

Milk 

<N  THE  SQUARE    PACKASg 

EAGLE  BRAND 

1^ 

HAS  NO  EQUAL 

M 

MunfacturM  by 

V 

Borden^  Condenses  Milk Ca 

M 

NEW  YORK,  U.S.A. 

A   highly    nutritive  drink 
for  all  ages  and  conditions 


1st.  It  contains  a  larger 
percentage  of  milk  and 
less  cereal,  therefore 
produces  less  maltose 
and  is  not  as  sweet  as 
other  brands. 

This  has  four  advantages : 

a — It  is  more  palatable, 
especially  to  invalids, 
who  almost  invariably 
object  to  sweets. 

6 — It  has  far  less  tendency 
to  nauseate. 

c — It  will  not  ferment,  or 
cause  disturbing  gases. 

d — It  is  more  soluble. 

2nd.  By  using  a  lower  tem- 
perature the  BORDEN 
process  preserves  the 
malt  enzymes  thus 
afiFordinfe  an  aid  to 
further  digestion. 

3rd.  By  preserving  the 
activity  of  the  malt 
ferments  when  the  milk 
is  added,  the  casein  is 
thoroughly  predigested 


ALL  ABOVE  POINTS  ARE  PECULIAR  TO 

BORDEN'S 

MALTED  MILK 


In    the    Square    Package 
Once  Tried  Always   Used 


Food  Values 


A  balanced  ration  is  that  food  which  keeps  the  indi- 
vidual 100  per  cent  efficient  mentally  and  physically.  This 
varies  with  different  people  because  of  their  bodily  struc- 
ture, occupation  and  climatic  conditions,  but  a  few  facts 
about  food  values  may  prove  of  assistance  to  the  caterer  of 
the  household. 

Each  meal  need  not  be  a  balanced  one  but  it  is  necessary 
that  certain  elements,  in  certain  quantities,  and  in  certain 
combinations  should  form  the  daily  ration.  Protein,  starch, 
sugar,  fat,  mineral  salts,  cellulose  and  water  enter  into  the 
composition  of  human  food,  repairing,  energizing  and 
warming  the  body. 

The  proteins  are  the  structure  builders,  therefore  are 
needed  for  repair  work.  They  form  a  large  part  of  the 
grains,  the  legumes,  nuts,  cheese,  the  white  of  the  egg  and 
lean  meat.  Scientists  have  found  that  much  less  protein  is 
required  than  is  generally  consumed  by  people  of  meat- 
eating  nations,  and  that  there  is  danger  in  eating  an  excess 
of  protein,  as  the  body  has  no  provision  for  storing  it  for 
future  use  as  it  stores  the  starches  in  the  liver  and  both 
the  starches  and  fats  in  the  adipose  tissue.  Protein  not 
needed  for  repair  work  must  be  burned  up  in  the  system 
and  part  of  the  resulting  ashes  are  solids  which  increase 
the  burdens  of  the  eliminative  process  and  probably  have 
much  to  do  with  the  causes  of  rheumatism,  etc.  On  the 
non-meat  ration  one  is  not  as  likely  to  overeat  of  the  vege- 
table proteins  because  the  savoriness  of  the  meat  is  lacking. 

Starches  enter  into  the  composition  of  nearly  all  vege- 
table foods.    Cereals,  breadstuffs  and  legumes  are  seventy- 


FOOD  VALUES 


five  per  cent  starch.  It  is  necessary  to  cook  starches  well 
so  that  the  granule  may  burst  its  cellulose  covering  and 
be  ready  for  the  action  of  the  saliva. 

The  sugar  of  fruits  requires  no  digestion,  but  cane  and 
maple  sugars  need  the  action  of  the  intestinal  juices  to  pre-, 
pare  them  for  absorption  into  the  human  system. 

Fats  are  of  two  kinds,  those  of  animal  origin  such  as 
lard,  suet,  fat  meat,  cream,  butter  and  eggs,  and  the  vege- 
table fats  which  are  found  in  the  various  nuts,' in  olives,  and 
in  the  grains,  especially  oats  and  corn. 

The  mineral  salts  form  a  small  part  of  the  food  in 
weight  but  are  very  important  to  the  health.  These  salts 
are  vital  in  the  work  of  building  up  the  bones,  contribute  to 
the  fluids  of  the  body  and  stimulate  the  nerve  action.  Salts 
are  found  in  the  cereals,  a  small  amount  in  vegetables,  and 
in  most  fruits.  In  cooking  vegetables  a  small  quantity  of 
water  should  be  used  and  the  water  preserved  so  that  all 
the  valuable  salts' may  b6  retained. 

Cellulose  Tepresents  the  great  bulk  of  all  vegetables  and 
fruits.  Only  thirty  per  cent  of  it  is  digested,  but  is  neces- 
sary because  it  gives  bulk  to  the  food  thus  assisting  in  the 
work  of  the  intestines.  It  is  also  valuable  in  that  it  helps 
to  satisfy  the  appetite,  thus  keeping  us  from  eating  an  ex- 
cess of  proteins  or  starches. 

The  vitamines  are  as  yet  only  vaguely  understood,  but 
it  has  been  clearly  shown  that  such  substances  exist  in 
fresh  uncooked  food  and  that  much  of  their  value  may  be 
destroyed  by  certain  cooking  processes.  Canned  foods  have 
lost  some  of  them  and  highly  prepared  cereals  lack  them. 
This  can  be  made  up  by  always  serving  some  uncooked 
vegetable  or  raw  fruit  daily. 

Pure  milk,  which  is  not  refined  and  from  which  nothing 
is  removed,  is  in  itself  a  very  valuable  food.  The  raisin  is 
almost  a  complete  food.     There  is  a  deficiency  in  protein 


FOOD  VALUES 


but  it  is  rich  in  all  the  organic  salts,  and  cooked  with  break- 
fast cereals,  bread  or  muffins  it  is  of  great  value. 

The  calorie  value  of  food  must  also  be  taken  into  consid- 
eration. 'The  term  calorie  is  used  to  express  the  fuel  value 
of  foods.  Starches,  sugars  and  fats  are  the  food  elements 
which  serve  as  the  body's  fuel..  Science  has  discovered 
that  man's  needs  vary  from  that  of  the  average  business 
man  at  2,500  calories  a  day  to  that  of  the  itian  engaged  in 
an  occupation  requiring  great  physical  strength  at  5,000 
calories.  It  is  well  to  know  that  of  all  meats  pork  has  the 
greatest  fuel  value  in  most  of  its  cuts.  Mutton,  beef,  lamb 
and  veal  are  of  fuel  value  in  the  order  named.  Goose  has 
over  four  times  the  calorie  value  of  chicken,  and  twice  that 
of  any  other  fowl.  Even  meat  soups  have  very  little  fuel 
value,  but  vegetable  soups  are  rich  in  mineral  salts.  Fish, 
with  the  exception  of  salmon,  is  low;  eggs  are  not  high; 
butter  is  very  high ;  oysters  and  shellfish  are  very  low.  All 
flours,  meals  and  cereals  are  high,  oatmeal  ranking  high- 
est. Most  vegetables  and  fruits  are  low,  but  nuts  are  high. 
Sugar,  honey  and  chocolate  are  extremely  high. 

The  question,  of  food  combinations  is  highly  important 
because  it  has  been  determined  that  all  foods  give  rise  either 
to  acids  or  bases,  and  that  the  acids  should  be  counteracted 
by  a  sufficient  quantity  of  bases  or  alkalies  to  neutralize 
them.  The  acid-forming  foods  are  the  starches,  the  fats, 
animal  proteins,  and  all  sugars  except  honey  and  fruit 
sugars.  The  alkali  foods  are  the  fresh  vegetables  except  the 
starchy  ones,  most  fruits,  especially  those  which  afe  strong 
in  mineral  salts,  milk  and  barley. 

Therefore  the  balanced  ration  means  that  combination 
of  foods  in  which  the  acids  are  entirely  balanced  by  the 
alkalies  and  a  selection  of  such  foods  as  will  furnish  the 
proper  amount  of  protein  for  the  repair  work,  and  will 
have  the  required  calorie  or  energy"  making  value,  and  the 
mineral  matter  necessary  in  regulating  the  body  processes. 


10  EOOD  VALUES 

The  following  simple  menus,  which  are  planned  for  one 
person,  meet  the  above  requi 'ements : 

BREAKFAST 

One  apple,  banana  or  orange ;  three-fourths  of  a  cup  of 
cooked  cereal ;  one-fourth  cup  of  cream ;  two  teaspoons  of 
sugar ;  one  slice  of  bread ;  one  square  of  butter ;  one  egg  or 
two  ounces  of  meat,  fish  or  poultry. 

DINNER 

One-fourth  pound  of  meat  or  other  protein  food;  one 
medium-sized  potato;  three  ounces  of  another  vegetable- 
(non-starchy)  ;  several  stalks  of  celery ;  one  slice  of  bread ; 
one  square  of  butter ;  one  portion  of  steamed  apple  or  other 
fruit  pudding,  with  sauce. 

SUPPER 

One  portion  of  a  creamed  dish ;  one  serving  of  rice ;  one 
slice  of  bread;  one  square  of  butter;  one  large  slice  of 
cake,  with  frosting. 

THE  UNITED  STATES  GOVERNMENT  ASKS 

That  we  encourage  good  food  habits. 
That  we  discourage  finicky  tastes. 
That  we  avoid  serving  a  great  variety  at  one  meal. 

Josephine  Van  Meenen. 


Drying  Fruits  and  Vegetables 


Drying  is  the  oldest  method  of  preserving  vegetables, 
fruits  and  meats. 

It  stops  decay  in  its  early  stages  and  prevents  it  later  on. 
It  should  be  done  at  a  very  low  temperature,  a^  flavors  and 
odors  pass  off  and  volatilize  at  even  moderate  temperature. 
Therefore,  properly  dehydrated  fruits  and  vegetables  re- 
tain all  the  vitamines,  minerals,  a;iid  other  good  qualities 
of  fresh  food,  as  well  as  imprisoning  their  delicate  flavor 
and  fine  bouquet. 

Articles  to  be  dried  must  be  clean  and  fresh.  Scrub 
vegetables  and  prepare.  If  a  steel  knife  is  used  it  must  be 
clean  and  bright.  Slice  evenly,  in  the  case  of  large  fruits 
and  vegetables.  Vegetables  should  be  blanched,  using  the 
same  method  as  for  cold  pack  canning.  The  blanching  time 
for  green,  lima  and  string  beans  is  six  to  ten  minutes ;  peas, 
six  minutes ;  corn  on  cob,  five  to  ten  minutes ;  spinach,  pars- 
ley and  other  herbs,  four  to  six  minutes.  Kemove  from 
cold  water  and  dry  between  cloths  or  by  exposure  to  the 
air  for  a  few  minutes  before  placing  in  drier.  Any  green 
vegetable  can  be  dried.  There  are  different  methods  of 
drying:  sun,  electric  fan,  oven,  with  open  door,  and  on  a 
tray  over  hot  air.  The  essentials  are  a  good  circulation  of 
clean  air,  and  a  temperature  of  between  110  ajid  145  de- 
grees. Begin  with  a  low  temperature  and  increase  grad- 
ually. In  the  case  of  delicate  fruits  the  temperature  should 
go  no  higher  than  120  degrees.  Dry  fruits  on  a  cloth,  as 
they  should  not  come  in  contact  with  metal,  and  will  stick 
to  paper.  It  is  impossible  to  give  accurate  figures  as  to 
the  length  of  time  it  will  take.    When  dry  pieces  will  be 


12  DRYING  FRUITS  AND  VEGETABLES 

leathery  and  pliable.  In  drying  corn,  which  is  the  hardest 
of  all  vegetables  to  can,  Dr.  Gore  of  the  U.  S.  Bureau  of 
Chemistry  says :  ' '  Only  very  young  and  tender  corn  should 
be  used  for  drying,  and  should  be  prepared  immediately 
after  gathering.  Cook  in  boiling  water,  two  to  five  minutes, 
long  enough  to  set  the  milk.  Cut  kernels  from  cob  with  sharp 
knife,  taking  care  not  to  cut  pieces  off  cob.  Spread  thinly 
on  trays,  and  place  in  position  to  dry ;  stir  occasionally. ' ' 
If  corn  is  put  into  a  thin  boiling  syrup,  after  being  cut 
from  cob,  then  dipped  out  and  spread  to  dry,  it  is  much 
improved.  All  food  must  be  stirred  or  turned  occasionally 
while  drying. 

The  storage  place  of  dried  foods  must  be  dry.  To  keep 
well,  all  products  should  be  ''conditioned"  for  a  few  days 
after  leaving  drier,  and  returned  to  drier  if  found  to  be 
moist.  ''Conditioning"  consists  in  pouring  from  one  con- 
tainer to  another  at  intervals  during  three  or  four  days. 

Bertha  L.  McLean. 


Cold  Pack  Canning 

Cold  Pack  Canning  Is  the  Kesult  of  an  Effort  to 
Standardize  Recipes 

Required :  A  clean  wash  boiler  or  new  galvanized  can 
with  close-fitting  cover. 

A  wooden  rack  to  fit  the  bottom  .of  boiler,  to  keep  jars 
from  touching  the  bottom  and  to  allow  for  circulation. 

Wire  frames  to  hold  jars.  A  frame  to  hold  a  single  jar 
is  most  convenient.  A  lifter  or  wire  potato  masher  to  lift 
jars  from  boiler. 

No  special  type  of  jar  is  required. 

Rubbers  must  be  new  and  covers  perfect. 

Boil  old  tops  in  baking  soda,  and  water  before  putting 
away,  and  in  vinegar  before  using  again. 

Wash  all  fruits  and  •  vegetables  thoroughly.  Be  sure 
tJiey  are  clean  and  fresh. 

Blanch  vegetables  by  putting  in  colander,  wire  basket 
or  cheesecloth  bag,  immerse  in  boiling  water,  closely  cov- 
ered, the  required  number  of  minutes.  Then  dip  in  cold 
water. 

Sterilize  jars,  rubbers  and  tops  by  boiling  for  five  min- 
utes. 

Stand  jars  in  hot  water  while  filling.  Be  sure  there  is 
no  draft,  it  Avill  crack  the  jars. 

Pack  jars  and  finish  filling  with  hot  water  and  season- 
ing, except  for  tomatoes  and  fruit. 

Tomatoes  should  not  have  water  added,  fill  jars  com- 
pletely with  juice,  season  with  salt. 

Fill  fruit  jars  with  thin,  medium  or  thick  syrup,  as 
desired.  A  thin  syrup  is  made  by  boiling  three  quarts  of 
water  with  one  pound  sugar  for  ten  minutes.     A  heavy 


14  COLD  PACK  CANNING 

syrup  is  made  by  boiling  three  and  a  half  quarts  water 
with  two  pounds  sugar.  Do  not  waste  by  allowing  it  to 
overflow  the  cans. 

Place  rubbers  and  tops  in  position.  Screw  tops  on 
tight,  then  turn  back  one-quarter  round  to  loosen.  Tightly 
screwed,  covers  will  crack  jars.  Fill  boiler  with  water 
enough  to  cover  jars  at  least  two  inches.  Place  jars  on  rack 
before  water  is  too  hot. 

Do  not  begin  to  count  time  until  water  boils  hard,  and 
keep  it  boiling  hard  for  the  required  time.  Then  remove 
jars. 

Tighten  covers  and  examine  for  leaks.  Invert  jars. 
Cover  with  dry  towel  to  avoid  draft. 

If  leaks  are  found  change  rubbers  and  boil  again  for 
ten  minutes.  Wrap  jar  in  paper  and  store  in  a  cool,  dry 
place. 

TIME-TABLE  FOR  BLANCHIING  AND  STERILIZING 

Blanch  apricots,  peaches,  citrus  fruits,  apples  and  pears 
from  one  to  two  minutes,  to  remove  skins  easily.  Other 
fruits  require  no  blanching.  Spinach  and  all  greens  should 
be  blanched  from  ten  to  fifteen  minutes ;  tomatoes,  two  min- 
utes; corn  on  cob,  eight  minutes;  asparagus,  two  to  four 
minues;  beets,  six  minutes;  lima  or  string  beans  or  peas, 
five  minutes.  All  fruits  are  cooked  in  the  sterilizer  sixteen 
minutes  after  the  water  begins  to  boil  hard,  except  apples 
and  pears,  twenty  minutes,  and  pineapples,  thirty  minutes. 
The  time  for  asparagus  and  beets  is  one  and  one-half  hours ; 
spinach,  beans  and  peas,  two  hours;  corn,  three  hours; 
tomatoes,  twenty-two  minutes. 

Bertha  L.  McLean. 


BALANCED  MENUS  FOR 
DECEMBER,  JANUARY  AND  FEBRUARY 

^  BREAKFAST 

With  Meat  Without  Meat 

One-half  grape  fruit.  ^       Oatmeal  with  dates. 

Country  sausage  with  Poached  egg  on  toast. 

Bread  griddle  cakes. 

LUNCH  OR  SUPPER 

Creamed  chipped  beef.  Cream  of  tomato  soup,  cheese 

Baking  powder  biscuit.  straws. 

Fruit  pudding.  Hot  raised  biscuit. 

Perfection  salad. 

DINNER 

Pot  roast  of  beef.  Nut  loaf. 

Hashed  brown  potatoes.  Baked  potatoes. 

Savoy  cabbage.  Cabbage  and  celery  salad. 

Dutch  apple  cake.  Pumpkin  pie. 

BREAKFAST 

Bananas  with  cereal.  Apple  sauce. 

Philadelphia  scrapple  or,  Coffee  cake. 

Fried  mush  with  bacon.  Codfish  balls. 

LUNCH  OR  SUPPER 

Ham  patties.  Cream  of  celery  soup. 

One  egg  muffins.  Cheese  souffle. 

Tomato  relish.  Spice  cake  with  fudge  frost- 

Orange  cake.  ing. 

DINNER 

Baked  pork  chops.  Baked  white  fish. 

Fried  apples.  Mashed  potatoes. 

Baked  sweet  potatoes.  Brussels    sprouts    and    chest- 
Cabbage  and  celery.  nuts. 

Raisin  puffs.  'Ambrosia. 

BREAKFAST 

Oranges.  Figs. 

Waffles.  Bread  omelet. 

Broiled  ham.  Corn  muffins. 

LUNCH  OR  SUPPER 

Corned  beef  hash,  sauce  tar-     Salmon  puffs. 

tare.  Nut  bread. 

Bran  muffins.  ^  Sliced  canned  pineapple. 

Butterscotch  pie.  Spice  cake. 

DINNER 

Chicken  en  casserole.  Baked  beans. 

Boiled  rice.  Brown  bread. 

Com  fritters.  Tomato  relish. 

Apple  roll.  Floating  island. 

15 


MENUS  FOR  MARCH,  APRIL  AND  MAY 


With  Meat. 
Stewed  prunes. 
Oatmeal  bread. 
Hamburg  steak. 

Fricatelli. 
Tomato  jelly. 
Graham  bread. 
Lemon  cream  pudding. 


BREAKFAST 

Without  Meat. 
Baked  apple. 
Cereal. 

Tomato  omelet. 
LUNCH  OR  SUPPER 

Rice  aspic. 

Orange  and  Bermuda  onion 
salad. 

Raisin  brown  bread  sand- 
wiches. 


Goulasche,  fried  noodles 
Young  onions. 
Cabbage  relish. 
Washington  pie. 


DINNER 

Scalloped  oysters. 
French  fried  potatoes. 
Buttered  beets. 
Russian  loaf. 
BREAKFAST 


Radishes. 
Bran  muffins. 
Bacon  and  eggs. 

Corn  chowder. 

Rissoles. 

Whole  wheat  bread. 

Orange  cream. 

Casserole  dinner. 
French  artichokes. 
Bishop  Whipple. 


Orange  marmalade. 
Creamed  fish  on  toast. 
Parker  House  rolls. 
LUNCH  OR  SUPPER 

Oyster  bisque. 
Delicious  salad. 
Brown  bread  sandwiches. 
Salted  nuts. 

DINNER 

Tomato    bouillon    with    crack- 
ers. 
Boiled  fish,  egg  sauce. 
Potato  pancake. 
Fig  apple  jelly,  sponge  cake. 

BREAKFAST 

powdered      Strawberries       on       shredded 
wheat  biscuit. 
Scrambled  eggs. 


Strawberries    with 

sugar. 
Puffed  rice. 
Creamed  ham. 
Baking  powder  biscuits. 

LUNCH  OR  SUPPER 

Luncheon  spaghetti.  Fish  en  coquille. 

Creamed  young  onions.  Piccalilli. 

Stewed  rhubarb,  gingerbread.        Oatmeal  bread. 

Chocolate  pudding. 

DINNER 


Ox-tail  soup. 
Escalop  royale. 
Mashed  potatoes. 
Asparagus  with  butter  dress- 
ing. 
Mrs.  Peirce's  rice  dessert. 


Cream  of  spinach  soup. 
Omelet  with  asparagus  tips. 
Scalloped  potatoes. 
Radishes. 
PufF  pudding. 


16 


MENUS  FOR  JUNE,  JULY  AND  AUGUST 

«  BREAKFAST 

With  Meat  Without  Meat 

Radishes.  Stewed  rhubarb. 

Quick  rolls.  Cornbread. 

Frizzled  beef  on  cream  toast.  Baked  eggs. 

LUNCH  OR  SUPPER 

Cold  tongue,  rhubarb  jelly.  Cheese  souffle. 

Young  onions.  Lettuce  with  mayonnaise. 

Brown  bread.  Muffins. 

Nut  cream,  cookies.  Fresh  cocoanut  pie. 

DINNER 

Boiled  beef,  horseradish  sauce.      Fresh  vegetable  soup. 
Boiled  potatoes.  Baked  salmon,  cream  gravy. 

Cauliflower  in  cream.  Baked  potatoes. 

Fruit  tapioca.  Baked  eggplant. 

Strawberry  sponge. 
BREAKFAST 

Raspberries.  Sliced  pineapple. 

Cereal.  Cornflakes. 

Ham  souffle.  Blueberry  muffins. 

Corn   muffins.  Soft  boiled  eggs. 

LUNCH  OR  SUPPER 

Chicken  and  rice  croquettes.  Potted    fish,     garnished    with 

Green  peas.  parsley. 

Graham  bread.  Lettuce    with    cottage    cheese 

Cherry  pudding.  balls,  mayonnaise. 

Berries  with  cream,  hermits. 

DINNER 

Baked  pork  tenderloin.  Cream  of  asparagus  soup. 

New  potatoes  in  cream.  Spanish  rice. 

Banana  salad.  Green  peas  and  carrots. 

Lemon  sherbet.  Chocolate  parfait. 

BREAKFAST 

Cantaloupe.  Apricots. 

Broiled  mutton  chop.  Puffed  rice. 

Virginia  spoon  bread.  Creamed  hard  boiled  eggs  on 

toast. 
LUNCH  OR  SUPPER 

Mrs.  Sinclair's  spaghetti.  Cream  of  carrots  soup. 

Cucumbers,  sour  cream  dress-  Potato  salad. 

ing.  Stuffed  cantaloupe. 
Sliced  peaches,  white  cake. 

DINNER 

Pot  pie  with  dumplings.  Broiled  white  fish. 

Summer  squash.  Mashed  potatoes. 

Vegetable  salad,  French  dress-      Sliced   tomatoes   with   mayon- 

dng.  naise. 

Honeydew  melon.  Spanish  cream. 

17 


MENUS  FOR  SEPTEMBER,  OCTOBER 
AND  NOVEMBER 

BREAKFAST 

With  Meat  Without  Meat 

Pears.  Peaches. 

Ham  omelet.  Cereal. 

Corn  muffins.  Green     corn     griddle     cakes, 

maple  syrup. 
LUNCH  OR  SUPPER 

Chop  suey.  Baked    tomatoes    stuffed   with 

Boiled  rice.  rice  and  green  peppers. 

Olive  oil  pickles.  Peanut  butter  sandwiches. 

French  fruit  salad.  Cream  layer  cake. 

DINNER 

Beef  loaf.  Salmon  loaf  No.  2. 

Creamed  potatoes.  l*otato  puff. 

Corn  on  cob.  •  Stuffed  cucumber  salad. 

Hot  day  dessert.  Baked  pears,  spice  cake. 

BREAKFAST 
Grapes.  Plums. 

Corn  bread.  Cornflakes  with  cream. 

Bacon  and  sweet  potatoes.  Fish  cakes. 

LUNCH  OR  SUPPER 

Cold  roast  beef,  cherry  pickle.        Hard     boiled     eggs,     tomato 
Scones.  sauce. 

Fig  pudding  No.  2.  Spanish  buns. 

Fruit  salad. 
DINNER 

Chicken  pie.  Baked  halibut. 

Baked  sweet  potatoes.  Mashed  potatoes. 

Lettuce  with  Thousand  Island      Lima  beans. 

dressing.  Apple  pie,  cheese. 

Suet  pudding. 

BREAKFAST 

Fresh  grape  juice.  Bananas  with  orange  juice. 

Com  bread.  Broiled  salt  mackerel. 

Chipped     beef     with     tomato      Muffins. 
sauce. 

LUNCH  OR  SUPPER 

Cream  of  chicken  soup,  with      Toasted  cheese  fingers. 

rice.  Eussian  salad. 

Tomato,  stuffed  with  cabbage      Ginger  pears. 

salad. 
Cup  Custard. 

DINNER 
Mexican  beef  loaf.  Fried  Oysters. 

Stuffed  baked  potatoes.  Riced  potatoes. 

Cauliflower  au  gratln.  Corn  relish. 

Banana  short  cake.  Celery  in  cream. 

Baked  Indian  pudding. 

18 


MENUS  FOR  BOX  LUNCHEONS 


1.  Whole  wheat  bread  with  filling  of  potted  ham.  Pep- 
per and  nut  sandwiches.  Chocolate  layer  cake.  White 
grapes.    Salted  peanuts. 

2.  Baked  bean  and  brown  bread  sandwiches.  White 
bread  with  cottage  cheese  and  chopped  nuts.  Ripe  olives. 
Spice  cake.    Apples.    After  dinner  mints. 

3.  Stuffed  rolls.  Oatmeal  or  whole  wheat  bread  with 
orange  marmalade.  Nut  tea  cakes.  Sugared  hazel  nuts. 
Malaga  grapes. 

4.  Sandwiches  of  white  bread  and  jellied  meat  loaf. 
Olives.  Nut  bread  and  butter  sandwiches.  Sponge  cake. 
Bananas.     Cheese  straws. 

5.  Oatmeal  or  whole  wheat  bread  with  chopped  hard 
boiled  egg  and  mayonnaise.  White  bread  with  peanut  but- 
ter and  chopped  dates.  Banbury  tarts.  Candied  orange 
straws. 

6.  Sliced  chicken  or  veal  sandwiches.  Stuffed  celery. 
Oatmeal  or  whole  wheat  bread  with  chopped  nuts  and 
olives.  Dates  filled  with  fondant,  rolled  in  granulated 
sugar. 

7.  White  bread,  with  sardine  and  cucumber  filling. 
Whole  wheat  or  oatmeal  bread  sandwiches  with  chopped 
dates  and  cottage  cheese.    Hermits.    Oranges. 

8.  White  bread,  spread  with  finely  minced  corn  beef, 
the  opposite  slice  with  sauce  tartar e.  Raisin  brown  bread 
and  butter.    White  cake.    Candied  ginger. 

9.  White  bread,  filled  with  nuts,  cheese  and  mayon- 
naise as  for  cheese  balls.  One  slice  whole  wheat,  one  slice 
white  bread,  with  conserve  filling.    Ginger  bread.    Apples. 

10.  White  bread  with  potted  tongue,  or  fish.  Stuffed 
olives.  Brown  bread  with  lemon  cream  filling.  Devil's 
food.    Pulled  figs. 

11.  White  bread  and  chipped  beef  sandwich.  Whole 
wheat  bread  spread  with  mayonnaise,  filled  with  sliced 
bananas  and  chopped  peanuts.   Cream  cake.  White  grapes. 

12.  Small  baking  powder  biscuit,  split  and  spread  with 
creamed  minced  hanL  Cucumber  pickles.  Deviled  olive 
sandwiches.    Chocolate  crullers.    Apples.    Sajted  nuts. 

19 


SOUPS  AND  CHOWDERS 


OYSTER  BISQUE 

One  quart  oysters,  one  quart  milk,  one  small  cup  cracker 
crumbs,  one  tablespoon  butter,  rubbed  into  one  teaspoon 
cornstarch,  pepper  ajid  salt.  Drain  oysters,  chop  fine,  heat 
juice,  add  chopped  oysters,  boil  three  minutes,  put  through 
sieve.  Heat  milk  in  double  boiler,  add  crumbs,  cornstarch 
and  seasoning,  lastly  the  oyster  soup. 

Mrs.  E.  T.  Cooke. 

TOMATO  BOUILLON 

One  can  tomatoes,  one  cup  water,  twelve  peppercorns, 
bit  of  bay  leaf,  four  cloves,  two  teaspoons  sugar,  one  onion 
sliced.  Cook  twenty  minutes.  Strain  and  add  one  teaspoon 
salt,  and  one-eighth  teaspoon  soda  (be  careful  not  to  get 
too  much  soda).  In  another  dish  cook  two  tablespoonfuls 
butter,  and  three  level  tablespoons  flour.  Then  pour  the 
liquid  on  the  roux  slowly. 

Mrs.  J.  M.  Coen. 

CORN  CHOWDER 


One-quarter  pound  salt  pork  in  thick  slice,  cut  and  fried 
with  two  medium  onions  until  nicely  browned.  Add  three 
medium  sized  potatoes,  or  one  pint  cubed,  cover  with 
water,  just  enough  to  cook  the  potatoes  until  they  are 
almost  done,  not  soft.      The  water    must  be    nearly    ab- 


SOUPS  AND  CHOWDERS  21 

sorbed.  Add  one  quart  of  new  milk  and  one  can  of  corn,  or 
one  quart  green  corn.  Let  boil  five  minutes,  serve  with 
crackers ;  season  well,  or  to  taste,  with  salt  and  pepper. 

Mrs.  Martin  Madson. 

FISH  CHOWDER 

Parboil  a  good  sized  fish  (pike  is  preferable)  in  fresh 
water  and  remove  the  bones,  slice  an  equal  quantity  of 
potatoes.  Put  chopped  salt  pork  in  the  bottom  of  the 
kettle,  and  fry  brown ;  cover  with  successive  layers  of  fish, 
potatoes  and  milk  crackers  until  the  kettle  is  nearly  full. 
Add  enough  water  to  boil  the  whole  for  thirty  minutes. 

Mrs.  Martin  Madson. 

BAKED  CUSTARD  FOR  SOUP 

Three  eggs,  one  pint  milk-;  season  with  white  pepper, 
salt,  chopped  parsley,  Worcestershire  sauce.  Bake  in  oven 
and  when  ready,  cool,  cut  in  cubes,  and  serve  in  hot 
bouillon. 

Mrs.  Charles  J.  Tonk. 

FARINA  DUMPLINGS  FOR  SOUP 

Put  one-half  pint  milk  and  one  ounce  butter  to  boil.  Sift 
into  it  two  ounces  farina,  stirring  constantly.  It  must  be 
stirred  until  the  whole  mass  has  been  loosened  from  the 
stew  pan.  Remove  from  the  fire,  let  cool  a  little,  then  beat 
in,  one  at  a  time,  the  yolks  of  two  eggs,  season  with  salt 
and  a  grate  of  nutmeg.  Stir  in  the  well-beaten  whites  by 
means  of  a  teaspoon  which  must  first  be  dipped  into  the 
boiliner  broth;  cut  into  oblong  dumplings  and  drop  into 
the  boiling  broth,  cover  and  boil  ten  minutes. 

Mrs.  J.  B.  Meyer. 


22  SOUPS  AND  CHOWDERS 

SOUP  BALLS 

These  are  nice  with  any  clear  soup.  Rub  one  tablespoon 
butter  to  a  cream  and  mix  with  the  yolk  of  one  egg;  add 
one-quarter  teaspoon  each  of  salt  and  nutmeg,  one  teaspoon 
chopped  parsley,  three  tablespoons  grated  bread  crumbs, 
and  the  stiffly  beaten  white  of  the  egg.  Form  into  balls  and 
boil  seven  minutes  in  the  soup.    This  will  make  ten  balls. 

Mrs.  Martin  Madson. 

HUNGARIAN  BUTTE RNOCKERLN 

Large  beef  rump  bone,  two  pounds  lean  mutton.  Wash 
thoroughly,  and  put  over  a  slow  fire  with  sufficient  cold 
water  to  cover,  cook  slowly  until  meat  is  ready  to  fall  to 
pieces,  strain  and  set  aside  to  cool.  When  cold  remove  the 
grease  (which,  being  part  suet,  makes  good  shortening 
to  mix  with  butter  for  cookies,  the  meat  is  good  for  ha^h). 
Heat  the  broth  and  when  boiling,  drop  in  dump- 
lings, made  as  follows :  one  teaspoon  butter  creamed  very 
light,  break  in  one  egg  and  beat  thoroughly,  then  gently 
stir  in  cracker  crumbs  sufficient  to  make  light  dumplings, 
being  very  careful  not  to  make  them  too  stiff;  salt  to 
taste.  Separate  this  into  three  parts,  grating  a  little  nut- 
meg over  each.    Boil  five  minutes. 

Mrs.  E.  T.  Cooke. 

CREAM  SOUP 

Any  beajis  or  peas  cooked  until  tender  with  a  bit  of 
onion  to  flavor,  and  mashed  through  a  colander.  To  each 
cup  pulp  add  three  cups  hot  milk,  salt  and  oil  or  cream  to 
season.  Thoroughly  beat  in  an  egg  the  last  thing.  Serve, 
hot. 

Mrs.  E.  T.-  Cooke. 


SOUPS  AND  CHOWDERS  23 

CREAM  OF  CORN  SOUP 

One  can  corn,  one-half  teaspoon  sugar,  one  slice  bacon, 
one  small  onion,  one  carrot,  one  cup  cream,  one  pint  milk, 
pepper  and  salt.  Boil  corn,  carrot,  sugar,  bacon  and 
onion  down  in  one  pint  water.  When  soft,  put  through 
strainer  and  add  to  creani,  milk,  pepper  and  salt.  Boil 
about  three  minutes. 

Mrs.  James  W.  Buell. 

OX-TAIL  SOUP 

Two  ox- tails,  one  large  onion,  one  tablespoon  salt,  one 
tablespoon  mixed  herbs,  four  cloves,  four  peppercorns,  one 
tablespoon  beef  drippings,  four- quarts  cold  water.  Wash 
and  cut  up  the  ox-tails,  separating  them  at  the  joints.  Cut 
the  onion  fine  and  fry  in  the  hot  beef  drippings.  When 
slightly  browned,  draw  the  onion  to  one  side  of  the  pan,  and 
broAvn  half  of  the  ox-tails.  Put  the  fried  onion  and  ox- 
tails in  the  soup  kettle,  and  cover  with  four  quarts  of  cold 
water.  Tie  cloves,  peppercorns  and  herbs  in  a  small  piece 
of  strainer  cloth,  and  add  them  to  the  soup.  Add  the  salt, 
and  simmer  three  or  four  hours.  Select  some  of  the  nicest 
joints  to  serve  with  the  soup.  Skim  off  fat,  strain,  and 
serve  very  hot.  If  vegetables  are  served  with  the  soup,  chop 
fine  or  in  fancy  shapes  one  pint  of  mixed  vegetables  and 
boil  twenty  minutes  or  until  tender. 

Mrs.  Joseph  Frank. 

POTATO  SOUP 

One  scant  cup  mashed  potato,  one  pint  milk,  one  tea- 
spoon chopped  onion,  one-half  teaspoon  salt,  one-half  tea- 
spoon celery  salt,  one  tablespoon  butter,  one  tablespoon 


24  SOUPS  AND  CHOWDERS 

flour.    Boil  onion  in  milk,  add  flour,  potato  and  seasoning. 
Let  it  come  to  a  boil. 

Mrs.  J.  Henry  Trt^man. 

SOUP  STOCK 

Take  clean,  lean  meat,  put  in  cold  water;  one  quart  of 
water  to  one  pound  of  meat.  Heat  gradually  to  the  boil- 
ing point ;  simmer  slowly  seven  or  eight  hours.  Season  with 
pepper  and  salt;  cool,  skim,  strain  and  set  away.  This 
makes  a  foundation  for  any  kind  of  soup. 

Mrs.  Martin  Madson. 

SPLIT  PEA  SOUP 

One  ham  bone,  one  carrot,  one  onion,  one  pint  split 
peas.  Soak  the  peas  over  night,  and  in  the  morning  put  on 
to  cook  with  the  ham  bone,  the  carrot  and  onion  sliced,  and 
two  quarts  of  water.  Simmer  for  three  hours,  then  pass 
through  a  puree  sieve,  season  with  salt  and  pepper.  It  is 
good  just  this  way,  but  is  greatly  improved  by  the  addition 
of  a  pint  of  milk,  and  when  served  at  luncheon  in  bouillon 
cups,  a  spoonful  of  whipped  cream,  and  a  sprinkle  of 
chopped  parsley  add  to  taste  and  appearance. 

Mrs.  S.  D.  Snow. 

VEGETABLE  SOUP 

One  large  beef  soup  bone,  one  medium  soup  bone  (veal), 
three  or  four  onions,  bunch  parsley,  English  and  German 
celery,  leek,  one  or  two  parsnips,  string  beans  and  car- 
rots. Scrub  and  dice  vegetables  but  do  not  peel.  Cook 
over  slow  fire  several  hours.  Skim  off  fat  after  it  cools. 
Strain  and  add  one  can  Campbell 's  tomato  soup,  and  a  dash 
of  Worcestershire  sauce.    Heat  and  serve. 

Mrs.  Geo.  J.  Haas. 


FISH  AND  SHELLFISH 


BAKED  CODFISH 

One  box  codfish,  six  large  potatoes.  Soak  codfish  about 
three  hours.  Boil  potatoes.  Mash  potatoes  and  codfish  well 
together  with  one  large  lump  butter,  one  pint  hot  milk,  one 
egg.  Beat  all  until  light.  Bake  about  forty  minutes.  Pour 
melted  butter  over.  Cover  with  chopped  hard  boiled  eggs. 

Mrs.  Bradley  Buell. 

CODFISH  BALLS 

One  cup  codfish  cut  fine,  two  cups  raw  potatoes  cut 
small.  Boil  together  until  done.  Drain  and  mash  together. 
Have  ready  three  eggs  beaten  light,  add  to  mixture,  beat  all 
together,  dip  out  with  spoon  and  fry  in  hot  lard  a  nice 
brown.     Excellent. 

Mrs,   W.  p.  Dunn. 

CRAB  FLAKES,  LE  GUERE 

One  cup  crab  flakes,  one  level  tablespoon  butter,  one 
level  tablespoon  flour,  one  cup  milk,  one  tablespoon 
chopped  pimento  or  green  pepper,  one  egg  hard  boiled  and 
chopped,  salt  and  paprika.  Cook  all  together  about  fifteen 
minutes,  saving  the  yolk  of  the  egg  to  be  grated  over  the 
top  when  served. 

Mrs.  D.  C.  Prescott. 


FISH  AND  SHELLFISH  27 

BOILED  FISH 

A  square  piece  of  halibut  or  salmon,  weigMng  about 
two  pounds,  a  piece  near  the  tail  is  good.  After  washing 
carefully,  place  on  perforated  plate,  and  tie  around  it  a 
cloth  or  string,  with  which  to  lift  it  out  of  the  water.  Have 
salted  water  simmering  in  kettle  large  enough  to  hold  the 
plate,  and  cover  the  fish.  Put  in  fish  and  simmer,  uncov- 
ered, for  half  an  hour.  Take  out,  drain  and  serve  on  hot 
platter,  with  egg  sauce. 

Egg  Sauce — One  pint  milk,  scald  in  double  boiler.  Beat 
two  eggs  in  pint  bowl,  with  one-half  teaspoon  salt.  Pour 
the  scalding  milk  over,  beat  well,  and  return  to  boiler. 
Cook  till  it  coats  the  spoon.  One  or  two  hard  boiled  eggs 
chopped,  and  stirred  in  carefuUy  just  before  serving  is  an 
addition.  Serve  in  gravy  boat,  powdered  liberally  with 
paprika.  If  any  is  left  over,  free  the  fish  from  skin  and 
bones,  flake,  and  add  to  the  sauce,  place  in  baking  dish,  or 
ramekins,  cover  with  browned  crumbs,  and  heat  through  in 
oven.  Mrs.  S.  D.  Snow. 

BAKED  HALIBUT 

Place  slices  of  halibut  steak  in  pan,  season  with  salt  and 
pepper,  cover  with  bread  or  toast  crumbs,  put  a  small  lump 
of  butter  on  each  piece  and  pour  in  milk  so  as  to  fill  even 
^^dth  top  of  fish,  but  do  not  disturb  bread  crumbs.  Bake 
one  hour.  Miss  Van  Meenen. 

HORSE    RADISH   SAUCE    FOR   BOILED   PIKE    OR 

IVIUSKALLONGB 

No.    1 

Grate  one  fresh  horse  radish  root,  add  one  level  table- 
spoon sugar,    one  and   one-half   tablespoons  vinegar,   one 


28  FISH  AND  SHELLFISH 

bottle  whipping  cream  (not  whipped).    Serve  with  drawn 
butter. 

Mrs.  Chari^s  J.  Tonk. 

HORSE  RADISH  SAUCE 

No.  2 

Whip  sweet  or  sour  cream  until  stiif,  season  well  with 
salt,  and  stir  thick  with  grated  horse  radish.  Chill  or 
freeze,  and  serve  with  cold  or  hot  meats  or  fish. 

Mrs.  S.  D.  Snow. 

OYSTERS  WITH  MUSHROOMS 

One  cup  rich  hot  milk,  one  tablespoon  butter,  two  tea- 
spoons parsley,  chopped,  one  teaspoon  onion  juice,  one-half 
cup  mushrooms,  one  teaspoon  flour,  one  pint  oysters,  salt 
and  pepper.  Cook  flour  in  one-half  of  the  butterj  and  add 
hot  milk.  Boil  until  creamy  and  add  the  seasoning,  onion 
juice,  chopped  parsley,  and  the  remainder  of  the  but- 
ter. Canned  mushrooms  added,  and  set  over  hot  water  ten 
minutes  (if  fresh,  wash  in  cold  water,  drain,  and  simmer 
for  ten  minutes  in  the  cream  sauce).  Five  minutes  before 
serving,  add  oysters  which  have  been  washed  and  drained. 
When  oysters  curl,  they  a.re  done.  Use  double  boiler  for 
this  dish,  as  it  scorches  easily. 

Miss  Allie  F.  Armstrong. 

SCALLOPED  OYSTERS 

One  quart  oysters,  four  cups  bread  crumbs  from  the  in- 
side of  a  loaf  of  bread  at  least  a  day  old,  moisten  with  a 
half  cup  of  butter,  place  in  dish,  alternating  oysters  and 
crumbs;  before  the  last  layer  of  crumbs  add  eight  table- 
spoons of  the  juice  from  the  strained  oysters,  finish  with 
the  buttered  crumbs.  Season  to  taste.  Bake  from  twenty 
minutes  to  one-half  hour. 

Mrs.  Martin  Madson. 


FISH  AND  SHELLFISH  29 

BAKED  SALMON,  CREAM  GRAVY 

One  can  salmon,  boned  and  picked  to  pieces.  Place  one 
layer  of  salmon,  one  layer  of  bread  crumbs  in  two-pint  dish, 
season  with  salt,  pepper  and  bits  of  butter,  so  on,  till  all  is 
used  up.  Cover  the  last'layer  with  cracker  crumbs,  pour 
over  this  one  cup  sweet  milk.    Bake  twenty  minutes. 

Cream  gravy :  Put  in  a  stew  pan  one  tablespoon  butter, 
when  hot  stir  one  small  tablespoon  flour  into  this  and  pour 
on  milk  until  it  thickens  like  cream,  add  one  cup  pea^,  or 
one  can,  season  with  salt  and  pepper,  pour  over  salmon. 
Delicious. 

Mrs.  Martin  Madson. 

MOLDED  SALMON  WITH  CUCUMBER  DRESSING 

Two  large  cans  fish,  remove  bones  and  skin,  flake  up. 
Mix  together  three-quarters  tablespoon  mustard,  three- 
quarters  tablespoon  salt,  or  less,  three  tablespoons  sugar, 
or  less,  yolks  of  five  eggs,  one  and  one-half  cups  thin  cream, 
three-eighths  cup  Tarragon  vinegar.  Cook  until  custard, 
adding  vinegar  last,  and  taking  great  care  that  it  does  not 
boil.  Remove  from  fire  and  add  one  tablespoon  granulated 
gelatine  which  ha,s  been  dissolved  in  three-eighths  cup 
cold  water.  Stir  fish  into  this  and  then  turn  into  mold — 
one  large,  or  individual  ones  which  have  been  wet  in  cold 
water,  and  let  stand  on  ice  over  night.  Turn  onto  bed  of 
lettuce  and  serve  with  dressing.  (Tuna  may  be  used  with 
the  salmon,  or  alone.) 

r)ressing:  Two  cups  cream,  whipped  stiff,  two  table- 
spoons Tarragon  vinegar,  three-quarters  teaspoon  salt,  one- 
quarter  teaspoon  paprika,  two  cucumbers  cut  in  dice  added 
the  last  thing.  All  ingredients  should  be  folded  carefully 
into  the  whipped  cream. 

Miss  Elizabeth  E.  Churchi 


30  FISH  AND  SHELLFISH 

SALMON  LOAF 

No.  1 

Two  teaspoons  sugar,  two  teaspoons  salt,  one  table- 
spoon flour,  one  teaspoon  mustard,  paprika,  yolks  of  four 
eggs,  two  tablespoons  melted  butter,  one  cup  thin  cream, 
one-half  cup  vinegar,  one  tablespoon  gelatine  soaked  in  two 
tablespoons  cold  water.  Proceed  as  for  salad  dressing,  cook- 
ing in  double  boiler.  When  done,  add  one  can  salmon 
drained  and  flaked,  and  put  in  mold  to  harden.  Slice  cold 
and  serve  with  cucumber  sauce. 

Cucumber  Sauce:  Whip  one  cup  of  cream  stiff;  add 
salt,  paprika,  two  tablespoons  vinegar  slowly,  and  one-half 
cucumber  which  has  been  chopped  and  drained. 

Mrs.  Lewis  B.  Sinclair. 

SALMON  LOAF 

No.  2 

One  cup  salmon,  picked  up,  three-quarters  cup  cracker 
crumbs,  one  egg,  one  tablespoon  Worcestershire  sauce, 
about  one  tablespoon  butter,  pepper  and  salt.  Mix  well  in 
a  loaf,  put  in  a  buttered  dish,  and  steam  one-half  to  three- 
quarters  of  an  hour.  Serve  with  a  cream  sauce  poured  over 
the  loaf. 

Mrs.  D.  C.  Prescott. 

SALMON  PUFFS 

One  pound  can  salmon,  one  tablespoon  flour,  one 
tablespoon  butter,  one  cup  milk.  Melt  butter,  add  flour  and 
milk  and  cook  until  well  blended.  Take  from  stove,  add 
salmon  picked  in  small  pieces  and  three  well  beaten  eggs. 
Butter  muffin  tins  and  bake  in  pan  of  water  three-quar- 
ters of  an  hour. 

Mrs.  James  W.  Buell. 


FISH  AND  SHELLFISH  31 

SALMON  TURBOT 

One  can  salmon,  six  large  crackers,  rolled  fine.  Mix  one 
tablespoon  butter,  one  tablespoon  flour,  one  pint  milk,  salt 
and  pepper,  boil  and  pour  over  fish  and  crackers.  Bake 
twenty  minutes.     For  four  persons. 

Mrs.  J.  Henry  Truman. 

SCALLOPED  SHRIMPS 

Two  tablespoons  melted  butter,  two  tablespoons  flour, 
season  to  taste  with  salt,  pepper  and  celery  salt;  add  to 
this  two  cups  warm  water,  one  pint  celery  chopped  flne, 
two  small  cans  or  one  large  can  minced  shrimps.  Cook  all 
together  in  double  boiler  until  tender.  One  pint  bread  or 
cracker  crumbs  soaked  in  melted  butter.  Put  crumbs  in 
bottom  of  twelve  ramekins,  then  fish,  and  crumbs  on  top. 
Bake  in  oven  twenty  or  thirty  minutes. 

Mrs.  Harvey  Grace. 

BAKED  WHITEFISH. 

Have  fish  boned.  Grease  pan  well,  and  lay  fish  inside 
up,  after  washing  and  drying.  Sprinkle  cracker  crumbs 
over  it,  then  pour  the  juice  of  a  lemon.  Half  a  teaspoon  salt, 
pepper  and  paprika.    Bake  half  an  hour. 

Miss  Allie  F.  Armstrong. 


MEATS  AND  POULTRY 


BACON  AND  SWEET  POTATOES 

Boil,  peel  and  cut  in  quarters  lengthwise  large  potatoes. 
Skewer  with  toothpicks  around  each  piece,  a  strip  of  bacon. 
Put  in  dish,  add  little  water,  cover  dish  and  bake  three- 
quarters  of  an  hour. 

Miss  Elizabeth  E.  Church. 

CURRY  OF  BEEF 

Two  pounds  round  steak  cut  into  pieces,  one-quarter  cup 
butter,  one  and  one-half  tablespoons  curry  powder,  two  and 
one-quarter  cups  stock  or  Avater,  three-quarters  cup  onions, 
chopped,  one  cup  onions  sliced  thin,  one  and  one-half  tea- 
spoons salt.  Melt  butter,  add  sliced  onions,  brown  and  re- 
move. Add  to  butter  in  pan  curry,  minced  onions,  salt, 
meat  and  stock.  Stew  slowly  one  and  one-half  hours,  then 
add  sliced  onions,  cook  five  minutes  longer.  Serve  \Wth  rice. 

Mrs.  William  G.  Cook. 

BEEF  LOAF 

Two  pounds  round  steak,  one  quarter  pound  salt  pork 
chopped.  Two  eggs,  one  cup  bread  or  cracker  crumbs,  ova 
and  one-half  cups  milk.    Bake  slowly  two  hours. 

Mrs.  William  O.  Cook. 


34  MEATS  AND  POULTRY 

STEAMED  BEEF  LOAF 

One  pound  round  steak  ground  twice,  one-quarter 
pound  boiled  ham,  two  eggs  beaten,  one-half  cup  bread 
crumbs,  three  tablespoons  milk,  salt  and  pepper.  Steam 
three  hours  covered  with  oiled  paper. 

Mrs.  Frank  W.  Werner. 

MEXICAN  BEEF  LOAF 

Put  meat  through  the  meat  chopper  and  at  same  time  a 
small  onion  and  medium  sized  green  pepper  with  seeds 
taken  out.  There  may  be  a  pint.  Moisten  half  the  quan- 
tity of  bread  crumbs  with  milk  or  water.  Season  meat  well 
with  salt,  add  bread.  If  meat  is  not  quite  moist  add  more 
water  or  milk.  Put  in  a  casserole  and  bake.'  It  is  good  to 
put  some  butter  on  top  of  meat,  or  canned  or  sliced  toma- 
toes.   Bake  about  forty  minutes.    Medium  heat. 

Mrs.  Louis  J.  Hotchkiss. 

CASSEROLE  DINNER 

Place  in  buttered  casserole  layer  of  round  steak  cut  in 
pieces,  season  Avith  salt,  pepper,  and  a  sifting  of  flour.  On 
this  put  a  layer  of  sliced  onions  which  have  been  parboiled  a 
few  minutes.  Salt,  pepper,  flour.  Next  a  layer  of  tomatoes. 
Salt,  pepper,  flour.  For  top  use  potatoes  cut  in  quarters. 
Salt,  pepper  and  flour.  Fill  dish  with  water  and  bake 
slowly  two  or  three  hours. 

Mrs.  William  G.  Cook. 

CHICKEN  CASSEROLE 

Joint  the  chicken  as  for  fricassee.  Have  ready,  in  a 
deep  frying  pan,  dripping  or  butter.    Slice  a  medium  sized 


MEATS  AND  POULTRY  35 

onion,  and  cut  two  small  carrots  into  cubes.  Brown  them 
slightly  in  the  fat  and  turn  with  the  fat  into  the  casserole. 
Mince  sweet  herbs — parsley,  thyme  and  celery — and  add  to 
the  rest.  Now  lay  in  the  jointed  chicken,  sprinkle  with  two 
tablespoons  chopped  fat  pork,  and  cover  with  strained 
soup  stock.  ( If  you  have  no  soup  stock  on  hand,  buy  a  can 
of  the  brand  of  soup  that  costs  10  cents,  heat,  strain  and 
use.)  Fit  the  cover  on  the  casserole  and  cook  for  one  hour 
in  a  steady  oven.  Lift  the  cover  then,  and  stir  into  the 
gravy  a  tablespoon  tomato  ketchup  and  a  teaspoon  kitchen 
bouquet.  Lift  the  joints  that  the  seasoning  may  sink  to  the 
bottom.  Cover  and  cook  steadily — never  fast — for  another 
hour.  Pour  off  the  gravy,  thicken  with  browned  flour,  boil 
up  and  return  to  the  casserole.  Let  all  stand  five  minutes 
and  send  to  table.    Mushrooms  added  make  it  better. 

Miss  Elizabeth  E.  Church. 

CHICKEN  PIE 

Two  even  cups  flour,  three  even  teaspoons  baking  pow- 
der, one  heaping  tablespoon  lard  or  butter,  one  large  cup 
milk.  Stir  with  a  spoon,  and  cover  the  following:  cook  a 
large,  fat  hen  until  you  can  remove  the  bones,  season  with 
butter,  salt  and  pepper,  make  a  thickened  gravy,  have 
plenty  of  it.  Cook  four  eggs.  Put  chicken  in  large  pan 
with  gravy,  slice  the  eggs  over  the  top,  spread  dough  over 
all  and  bake  from  fifteen  to  twenty  minutes. 

Mrs.  Martin  Madson. 

CHOP  SUEY 

No.  1 

One  pound  pork  from  shoulder,  one  pound  veal  from 
leg.  Have  butcher  cut  in  three-quarter  to  one  inch  squares. 
Two  cups  celery  cut  in  inch  lengths,  two  cups  onions  cut 
in   inch   chunks,    one   tablespoon   New    Orleans    molasses, 


36  MEATS  AND  POULTRY 

one  teaspoon  salt,  two  tablespoons  flour.  Put  the  meat  in 
a  kettle  (no  grease)  and  brown.  Add  all  the  other  in- 
gredients (don't  mix  flour  with  water)  and  enough  water 
so  you  can  just  see  it.  Simmer  for  two  hours  and  serve  with 
boiled  rice.    Mushrooms  may  be  added. 

Mrs.  J.  M.  Coen. 

CHOP  SUEY 

No.  2 

Two  pounds  round  steak,  one-quarter  pound  pork,  one 
cup  celery,  one  cup  onions,  two  tablespoons  dark  mola;sses, 
pepper  and  salt  to  taste.  Fry  meat  in  butter  very  slowly 
for  forty  minutes ;  then  put  in  celery,  onions  and  molasses, 
and  let  fry  ten  minutes  more.  Put  on  this  two  tablespoons 
flour  and  mix  thoroughly;  almost  cover  with  water  and 
cook  ten  minutes  more.    Sei^ve  with  rice. 

Mrs.  Harvey  Grace. 

DUMPLINGS  FOR  POT  PIE 

One  egg  well  beaten,  one-half  cup  very  cold  water,  a 
pinch  of  salt,  one  heaping  cup  flour,  one  heaping  teaspoon 
baking  powder.  Drop  into  pot  pie  a  tablespoonful  at  a 
time,  steam  twelve  minutes. 

Mrs.  Martin  Madson. 

EASY  DUMPLINGS 

Two  cups  flour,  four  teaspoons  baking  powder,  two 
tablespoons  shortening,  one-half  teaspoon  salt,  milk.  Mix  as 
for  biscuits,  and  roll  in  small  balls  with  floured  hands. 
Place  on  top  of  the  meat  for  twelve  minutes.  Do  not  re- 
move the  cover  while  they  are  cooking. 

Mrs.  Alexander  McLean. 


MEATS  AND  POULTRY  37 

NEVER  FAILING  DUMPLINGS 

Beat  one  egg  in  a  cup.  Fill  cup  with  sweet  milk.  Stir 
in  one  pint  of  flour,  one  tablespoon  melted  butter,  one  pinch 
of  salt,  and  one  teaspoon  baking  powder.  Drop  from 
spoon  on  buttered  dish  or  put  spoonful  in  buttered  cups 
and  steam,  tightly  covered,  one-half  hour. 

Mrs.  W.  p.  Dunn. 

FRICATELLI 

One  and  one-quarter  pounds  raw  fresh  pork,  salt  and 
pepper,  two  small  onions  chopped  fine,  half  as  much  bread 
(soaked  soft)  as  meat,  two  eggs.  Mix  well  together,  make 
into  patties  and  fry. 

Mrs.  William  G.  Cook. 

GOULASCHE 

Put  one  tablespoon  butter  in  kettle,  add  large  onion, 
chopped  fine.  Let  onion  brown.  Cut  into  pieces  about 
the  size  of  the  palm  of  the  hand  one  and  one-half  pounds 
round  steak,  medium  thick.  Add  to  the  onion,  season  with 
salt  and  paprika,  add  one  cup  tomato  and  two  cups  hot 
water.    Let  simmer  for  nearly  three  hours. 

Mrs.  E.  M.  Landis. 

BAKED  HAM 

Soak  over  night  in  cold  water,  in  which  put :  one  heap- 
ing teaspoon  soda,  one-half  cup  vinegar,  three  tablespoons 
sugar.  In  morning  cover  with  water,  add  one  carrot,  cut 
up,  one  onion,  stuck  with  cloves,  one  apple,  peeled  and 
quartered,  one  teaspoon  celery  salt,  one  tablespoon  allspice 
and   mace,    one-half   teaspoon   pepper,    three   tablespoons 


38  MEATS  AND  POULTRY 

vinegar.  Bring  slowly  to  boiling  point,  let  simmer  for  five 
hours  for  twelve-pound  ham.  When  done,  peel  off  skin,  rub 
over  thickly  with  brown  sugar,  sprinkle  with  bread  crumbs, 
crisp  in  hot  oven  for  twenty  minutes. 

Mrs.  E.  B.  Whitfield. 

HAM  BAKED  IN  SUGAR 

Soak  two  hours  in  cold  water  a  slice  of  ham  cut  about 
three  inches  thick.  Put  in  big  iron  spider  or  casserole  with 
brown  sugar  pounded  well  into  bottom  and  one-quarter  inch 
thick  on  top  of  ham.  Cover  with  water  and  bake  slowly 
three  hours,  covered. 

Miss  Elizabeth  E.  Church. 

DELICIOUS  BAKED  HAM 

Have  slice  of  ham  cut  about  three-quarters  inch  thick. 
Put  in  hot  water  and  let  boil  slowly  ten  minutes.  Pour  off 
the  water  and  sprinkle  with  a  teaspoon  of  dry  mustard 
and  a  tablespoon  browTi  sugar.  Bake  forty  minutes  in  a 
rather  hot  oven.  Use  any  leftover  for  creamed  ham  or 
ham  pattie. 

Mrs.  Louis  J.  Hotchkiss. 

HAM  WITH  POTATOES  AND  ONIONS 

Fit  into  a  deep  granite  basin  a  slice  of  ham  two  inches 
thick,  cover  with  alternate  layers  of  thinly  sliced  potatoes 
and  onions,  preferably  the  Spanish  onions  and  generously 
used,  though  not  as  many  as  potatoes.  Cover  vnth  milk, 
add  little  pepper  and  bake,  covered,  very  slowly,  at  least 
two  and  one-half  hours. 

Miss  Elizabeth  E.  Chiurch. 


MEATS  AND  POULTRY  39 

HAMBURG  STEAK 

One  pound  round  steak,  three  tablespoons  chopped 
parsley,  one-quarter  cup  freshly  grated  horseradish,  one 
tablespoon  lemon  juice,  one-half  cup  cracker  crumbs,  salt 
and  pepper  to  taste.  Make  in  small  cakes  and  brown  in 
butter. 

Mrs.  Martin  Madson. 


KOENIGSBERGER  KLOPS 

One  pound  veal,  without  bone,  one-half  pound  fresh 
pork,  also  without  bone,  one-half  small  onion,  few  sprigs  of 
parsley,  one  egg,  bread  crumbs,  peppQr  and  salt.  Put  the 
meat,  onion  and  parsley  through  food  chopper,  using  me- 
dium knife ;  for  bread  crumbs,  use  one  large  slice  stale  bread 
and  put  that  through  the  chopper  last.  Keep  this  separate 
and  soak  in  as  much  water  as  it  will  absorb.  Mix  the  meat, 
egg,  seasonings,  etc.,  in  a  bowl,  add  soaked  crumbs, 
squeezed  dry,  and  mix  thoroughly.  Wet  the  hands  in  cold 
water,  and  form  into  balls  about  as  large  as  a  small  apple. 
Have  ready  a  saucepan,  with  enough  boiling  water 
slightly  salted,  to  cover  the  ''klops, "  lay  them  in  gently, 
and  simmer,  uncovered,  for  an  hour.  If  they  are  cov- 
ered, they  will  boil  to  pieces.  Turn  a  few  times  in  the  water, 
that  they  may  cook  evenly.  Take  out  of  the  water,  put  in  a 
warm  place,  boil  up  gravy  sharply  to  reduce,  and  add  a 
thickening  of  one  tablespoon  flour,  stirred  to  a  paste  with 
vinegar,  and  one  tablespoon  capers.  Pour  this  gravy  over 
the  balls  and  serve. 

Mrs.  S.  D.  Snow. 


40  MEATS  AND  POULTRY 

BAKED  LAMB  CHOPS  AU  GRATIN 

Sprinkle  salt  on  chops.  Put  one  thin  slice  of  large 
onion  on  each  chop,  cover  each  with  grated  cheese  and  put 
one  tablespoon  sour  cream  on  each.  Add  a  little  pepper. 
Set  in  pan  with  one-half  cup  water  in  bottom.  Bake  one 
hour  slowly.     Cover  pan. 

Mrs.  Henry  A.  Obermann. 

MEAT  BALLS,  PORK 

One  pound  from  neck  or  shoulder,  chopped.  Soak  two 
slices  bread  in  milk,  add  to  meat  with  one  well  beaten  egg, 
salt,  pepper.  If  you  like,  a  little  celery  salt,  onion  salt,  or 
grated  lemon  peel.  Mix  lightl}^  and  drop  by  spoonsful  in 
hot  bacon  drippings.  Cook  rather  slowly  until  well  done, 
cover  when  about  half  done. 

Miss  Elizabeth  E.  Church. 
MEAT  LOAF,  BEEF  OR  VEAL 

No.  1 

Two  pounds  meat,  ground,  two  eggs  beaten,  one-quarter 
pound  sausage,  one  cup  milk,  a  little  butter,  one  scant  cup 
cracker  crumbs,  large  teaspoon  salt,  some  pepper,  one- 
quarter,  scant,  teaspoon  cloves.  Mix  lightly  and  put  care- 
fully in  loaf  tin,  not  packing  down,  as  that  makes  it  too 
solid  and  heavy.  Four  or  five  hard  boiled  eggs,  laid  in 
lengthwise  when  the  meat  is  half  in  the  tin,  are  an  addition. 
Place  pan  in  a  dish  of  boiling  water,  and  bake  one  and  one- 
half  hours.  Rathei*  narrow  loaf  makes  more  attractive 
slices.  Good  hot  or  cold.  Tomato  dressing  may  be  added 
when  serving. 

Miss  Elizabeth  E.  Church. 


MEATS  AND  POULTRY  41 

MEAT   LOAF 

No.  2 

Two  pounds  round  steak,  one  pound  fresh  pork,  small 
can  pimentoes,  one  small  nutmeg,  grated,  one  egg,  three 
Uneeda  biscuits,  one  large  cup  stewed  tomatoes.  Put  meat 
and  pimentoes  through  food  chopper,  then  season  well  with 
salt  and  pepper  and  a  dash  of  cayenne.  Add  tomatoes  and 
egg.  Mix  thoroughly  and  strew  crumbs  of  four  Uneeda 
biscuits  on  molding  board  and  fonii  into  loaf.  Must 
be  very  moist.  Bake  in  a  large  loaf  pan  for  three-quarters 
of  an  hour,  basting  frequently  with  butter. 

Mrs.  John  Sutcliffe. 

BRAISED  OX  JOINTS 

Two  large  ox  tails  (have  them  cut  in  pieces  at  the  joints 
with  a.  knife),  one  carrot,  one  onion'  one  turnip,  a  table- 
spoon minced  parsley,  a  small  bay  leaf,  large  spoonful 
drippings.  A  closely  covered  iron  pot,  or  Dutch  oven,  is 
best  for  this  dish.  Heat  over  fire,  put  in  the  drippings. 
Wash  ox  joints  carefully,  roll  in  flour,  and  lay  in  the  hot 
fat.  Cover  tightly,  and  cook  over  a  low  fire,  turning  once 
or  twice,  for  half  an  hour.  Then  add  two  cups  boiling 
water,  and  simmer  for  four  hours.  Have  ready  the  carrot 
and  turnip  cut  in  cubes,  the  onion  minced.  Put  these  with 
the  parsley  and  bay  leaf  into  the  pot,  and  simmer  for  an- 
other hour.  Season  with  salt  and  pepper.  When  ready  to 
serve,  if  there  is  not  considerable  gravy  around  the  meat, 
add  more  boiling  water.  Put  in  a  saucepan  one  tablespoon 
drippings  or  lard,  when  melted  add  one  tablespoon  flour,, 
allow  to  brown.  Pour  over  this  some  of  the  boiling  gravy, 
boil  up,  and  add  to  the  ox  joints.  Serve  with  small  pota- 
toes browned  in  the  oven,  or  in  deep  fat. 

Mrs.  S.  D.  Snow. 


42  MEATS  AND  POULTRY 

BAKED  PORK  CHOPS 

Heat  oven  first.  Put  chops,  which  are  cut  thick,  double 
rib,  in  pan.  Salt,  no  pepper.  Bake  slowly  one  hour  and 
turn  frequently. 

,     Miss  Allie  F.  Armstrong. 

SPAGHETTI 

One  package  Red  Cross  spaghetti.  Boil  in  salted  water 
thirty  minutes.  One  can  tomatoes,  one  onion  cut  small,  one 
tablespoon  Worcestershire  sauce,  one-half  cup  butter,  three- 
fourths  pound  chopped  raw  beef,  salt  to  taste.  Cook  all  to- 
gether three-quarters  of  aji  hour.  Drain  spaghetti,  add  to 
sauce.  Place  on  platter  to  serve,  sprinkle  one-half  pound 
grated  American  cheese  on  top,  put  in  oven  or  on  broiler 
one  minute  to  melt.  This  will  serve  twelve  people  and  is 
equally  good  warmed  up  a  second  time. 

Mrs.  Lewis  B.  Sinclair. 

VEAIi  BIRDS 

Veal  steak,  cut  in  strips  two  inches  wide,  four  or  five 
inches  long,  lay  each  strip  on  a.  strip  of  bacon,  sprinkle  with 
a  little  sage,  roll  and  tie  up.  Brown  all  over  in  butter  or 
bacon  fat.  Make  a  dressing  of  one  quart  milk,  two  table- 
spoons butter,  one  and  one-half  or  two  tablespoons  flour, 
flavor  with  little  nutmeg,  cayenne,  chopped  parsley,  grated 
lemon  peel,  salt.  Pour  into  dish  of  browned  veal,  and 
simmer  slowly  two  hours. 

Miss  Elizabeth  E.  Church. 

VEAL  AND  HAM  LOAF 

Three  and  one-half  pounds  veal,  one-half  pound  ham, 
cook  together.     Chop  and  add  two  eggs,  one  cup  bread 


MEATS  AND  POULTRY  45 

crumbs,  one  teaspoon  onion  juice,  salt  and  pepper,  enough 
liquor  to  moisten.  Put  in  pan  and  bake  one-half  hour. 
Baste  with  butter. 

Mrs.  E.  B.  Whitfield. 

JELLIED  VEAL  LOAF 

Two  pounds  veal,  two  pounds  beef,  boil  till  tender.  Sea- 
son with  salt,  pepper  and  mustard.  One  tablespoon  gela- 
tine, dissolved  in  little  of  the  liquor,  juice  of  one  lemon. 
Put  in  mold  with  layers  of  hard  boiled  eggs. 

Mrs.  E.  B.  Whitfifld. 

VEAL  LOAF 

One  pound  fresh  veal,  one-half  pound  salt  pork, 
chopped.  Two  well  beaten  eggs,  bread  crumbs  to  make  a 
right  consistency,  one-half  cup  cream  or  milk,  chopped 
parsley,  one  cut  up  onion,  red  pepper,  one  level  teaspoon 
salt.  Bake  in  deep  pan  for  one-half  hour.  Lay  a  bay  leaf 
or  a  slice  of  bacon  on  top.  Drain  out  the  bacon  grease 
when  found  necessary. 

Miss  Allie  F.  Armstrong. 

VEAL  PATTIES 

One  pound  raw  veal,  chopped.  One  cup  fine  cra.cker 
crumbs,  one  beaten  egg,  salt  and  pepper.  Mix  well,  moisten 
with  milk  to  form  flat  cakes  and  fry  in  butter  or  salt 
pork. 

Mrs.  J.  Henry  Truman. 

VEAL  WITH  MUSHROOMS 

Have  a  steak  from  the  ham  cut  two  inches  thick.  Pound 
into  it  one-half  cup  flour.    Salt  and  pepper  generously  and 


44  MEATS  AND  POULTRY 

brown  in  bacon  fat,  cover  with  plenty  of  water,  place  cover 
on  dish  and  simmer  slowly  two  hours,  turning  occasionally. 
When  done  add  mushrooms,  more  flour  if  necssary  for 
gravy.    Drain  liquor  from  canned  mushrooms. 

Miss  Elizabeth  E.  Church. 


VEGETABLES  AND  MEATLESS  DISHES 


FRIED  APPLES 

Pare,  cut  in  half,  roll  in  flour  and  fry  brown,  then  add 
a  small  cup  of  sugar,  one  cup  Sherry,  a  few  raisins,  cur- 
rants and  a  little  cinnamon.  Cover  and  simmer  down.  Stick 
a  blanched  almond  in  each  piece  of  apple  and  serve  with 
meat. 

Mrs.  J.  B.  Meyer. 

FRENCH  ARTICHOKES 

Wash  well,  cut  in  half,  take  out  the  little  thistle-like 
part  near  the  bottom  after  they  have  been  boiled  thirty  to 
forty  minutes,  according  to  size.  Serve  with  melted  butter, 
white  sauce,  or  mayonnaise. 

Mrs.  L.  H.  Peirce. 

FRIED  BANANAS 

One  tablespoon  butter,  melted.  Wlien  hot  add  three 
bananas  cut  in  half,  lengthwise.  Bro^vn  on  both  sides,  add 
one  tablespoon  lemon  juice,  cover  and  steam  for  ten 
minutes.  If  for  a  dessert,  add  one  tablespoon  sugar  and 
one  tablespoon  orange  juice. 

Mrs.  L.  H.  Peirce. 

TO  SCALLOP  BANANAS 

Cut  in  one-quarter  inch  slices,  butter  a  pudding  dish 
well,  put  in  a  layer  of  bananas,  a  thin  layer  of  fine  bread 


VEGETABLES  AND  MEATLESS  DISHES  47 

crumbs,  sprinkle  with  sugar,  add  pieces  of  butter,  a  little 
lemon  or  orange  juice,  repeat.    Bake  thirty  minutes. 

Mrs.  L.  H.  Peirce. 

BAKED  BEANS 

No.  1 

Soak  over  night  one  pound  navy  beans  and  one  tea- 
spoon baking  soda.  In  the  morning  boil  about  ten  minutes 
in  the  same  water,  which  will  be  green  after  boiling.  Skim 
well,  turn  off  the  water,  and  replace  with  cold  water,  wash- 
ing beans  well.  Drain.  Into  a  beanpot  or  earthenware 
baking  dish  put  one  small  onion,  then  some  of  the  beans 
and  a  little  salt  and  pepper,  and  some  slices  of  salt  pork 
(one-half  pound  will  be  required).  Continue  until  beans 
and  pork  are  used,  but  no  more  onion.  Take  two  table- 
spoons molasses  or  dark  brown  sugar,  and  one  teaspoon 
mustard ;  dissolve  in  cup  of  hot  water,  pour  over  beans 
and  fill  dish  with  hot  water  to  the  top.  Place  in  oven,  cov- 
ered, and  bake  two  and  one-half  or  three  hours.  About  one- 
half  hour  before  done  take  cover  off  to  allow  extra  moisture 
to  evaporate.  Add  water  as  required.  If  oven  is  very  hot, 
place  pan  of  water  under  beans.  If  wanted  for  dinner  can 
be  prepared  in  the  morning  and  set  aside  until  ready  to 
bake. 

Mrs.  E.  M.  Landis. 

BAKED  BEANS 

No.  2 

Three  pints  white  navy  beans,  one  pound  salt  pork, 
scored  and  rather  lean,  one  large  teaspoon  dry  mustard, 
mixed  with  one  large  tablespoon  brown  sugar.  Soak  beans 
in  cold  water  over  night.  Early  in  the  morning  parboil  in 
fresh  water  till  they  begin  to  soften.  Before  removing  from 
fire,  drop  in  a  pinch  or  two  of  baking  soda.     Change  the 


48  VEGETABLES  AND  MEATLESS  DISHES 

beans  to  a  baking  dish,  add  the  mustard  and  sugar  mix- 
ture, place  pork  in  the  center.  Pour  water  in  which  beans 
have  been  boiling  over  the  whole  and  bake  slowly  eight  or 
ten  hours.    Keep  the  beans  moist. 

Miss  Allie  F.  Armstrong. 

BAKED  BEANS 

No.  3 

One  quart  navy  beans,  three-quarters  pound  salt  pork, 
one  whole  onion,  one  teaspoon  mustard,  three  tablespoons 
molasses..  Wash,  soak  beans  over  night,  in  the  morning 
drain.  Place  onion  in  bottom  of  kettle  or  beanpot,  cover 
with  water,  add  molasses,  mustard  and  salt  pork.  Boil 
one-half  or  three-quarters  of  an  hour  before  putting  in 
oven.  Bake  six  or  eight  hours,  adding  water  a  little  at  a 
time  when  necessary,  and  salt  if  necessary.  One  spoonful 
of  molasses  and  two  of  sugar  can  be  used  if  preferred. 

Mrs.  C.  A.  Goodwin. 

BEETS  IN  JELLY 

Boil  small  beets  (or  large  ones  may  be  sliced),  until 
done.    Peel  the  skins  off  and  place  beets  in  a  mold. 

To  make  the  jelly :  Five  tablespoons  sugar,  three  table- 
spoons arrowroot,  one-half  cup  vinegar,  one-quarter  cup 
boiling  water.  Cook  about  five  minutes  or  until  clear. 
Pour  this  jelly  around  the  beets  and  let  cool.  When  taken 
from  the  mold  the  beets  show  through  a  crimson  jelly.  This 
also  looks  nice  just  put  in  a  glass  dish  that  may  go  on 
the  table. 

Mrs.  Harry  Olson. 

BRUSSELS  SPROUTS  AND  CHESTNUTS 

One  box  Brussels  sprouts,  three-quarters  pound  large 
Italian  chestnuts.    Peel  the  shells  from  the  chestnuts,  and 


VEGETABLES  AND  MEATLESS  DISHES  49 

put  into  boiling  water,  boil  for  ten  minutes.  Take  from  the 
fire,  allow  to  cool  until  they  can  be  handled,  and  peel  off  the 
brown  skin,  taking  care  to  keep  them  as  nearly  whole  as 
possible.  Prepare  the  sprouts,  put  in  slightly  salted  boil- 
ing water,  and  boil  for  ten  minutes.  Add  the  chestnuts,  and 
boil  five  or  ten  minutes  more,  not  too  hard.  Eemove  from 
fire,  drain,  and  season  with  butter,  pepper  and  salt.  These 
make  a  delicious  salad  when  cold,  served  with  mayonnaise 
dressing. 

Mrs.  Willett  H.  Cornv^tell. 

SAVOY  CABBAGE. 

Cut  in  small  pieces,  removing  the  thick  stems.  Put  on 
in  boiling  w^ater,  boil  slowly  one  hour,  adding  beef  broth 
to  replace  the  water  evaporated.  Butter  the  size  of  a 
large  egg,  salt,  pepper  and  a  little  nutmeg  and  the  juice 
of  a  lemon,  all  to  be  added  about  ten  miiiutes  before  taking 
the  cabbage  from  the  stove.  Do  not  drain  any  of  the 
liquid  into  the  sink.  The  most  valuable  parts  of  veg- 
etables are  held  in  solution  in  the  liquid. 

Mrs.  L.  H.  Peirce. 

CABBAGE  AND  CELERY 

Half  and  half,  chopped  fine,  use  as  little  water  as  pos- 
sible so  that  none  will  be  thrown  in  the  sink.  Cook  in  the 
oven  to  avoid  odors  through  the  house.  Season  with  but- 
ter, pepper  and  salt.    Cook  forty-five  to  fifty  minutes. 

Mrs.  L.  H.  Peirce. 

CORN  ON  COB 

Ha]f  milk  and  half  water,  add  sugar  in  the  propor- 
tion of  one  teaspoon  to  a  quart  of  liquid.  Bring  to  a  boil, 
put  in  corn,  cover  tightly,  and  boil  for  ten  minutes. 

Mrs.  S.  D.  Snow. 


50  VEGETABLES  AND  MEATLESS  DISHES 

CORN  FRITTERS 

Grate  one-half  dozen  ears  corn,  mix  with  three  eggs, 
yolks  and  whites  beaten  separately.  Drop  by  spoonsful  on 
hot  griddle. 

Mrs.  William  G.  Cook. 

BAKED  EGGPLANT 

Slice  eggplant,  pare  off  rind,  cut  up  in  small  pieces. 
Cook  in  boiling  water  ten  or  fifteen  minutes  (till  tender), 
drain.  Put  two  tablespoons  butter  in  saucepan,  heat. 
Add  a  finely  cut  up  onion,  cook  till  tender  (do  not 
brown).  Then  add  drained  eggplant  ajid  cook  two  or 
three  minutes.  Turn  into  a  casserole  and  cover  with  but- 
tered bread  crumbs.  Bake  in  hot  oven  fifteen  minutes  or 
Xiiore.     Serve  in  the  baking  dish. 

Mrs.  Louis  J.  Hotchkiss. 

KOHL  RABI 

Buy  when  the  leaves  are  fresh,  cut  leaves  into  small 
pieces,  slice  the  kohl  rabi  as  thin  as  possible,  put  leaves 
and  slices  together  into  a  stewing  pan,  use  as  little  water 
as  possible.  Cook  one  hour,  add  salt,  pepper  and  butter 
when  nearly  ready  to  remove  from  the  fire.  When  the 
leaves  are  too  yellow,  the  vegetable  is  likely  to  be  woody. 

Mrs.  L.  H.  Peirce. 

NUT  LOAF 

One  pint  stale  bread  crumbs,  thoroughly  dried  in  oven, 
but  not  colored,  one  teaspoon  minced  parsley,  one  teaspoon 
sage,  or  any  preferred  seasoning,  one  cup  finely  chopped 
celery,  one-half  cup  finely  chopped  sour  apple,  one  cup 


VEGETABLES  AND  MEATLESS  DISHES  51 

finely  chopped  nut  meats,  one  and  one-half  cups  milk, 
two  eggs  thoroughly  stirred  into  milk.  Fry  in  two  table- 
spoons butter,  one  large  onion,  finely  minced.  Stir  all 
well  together,  form  into  a  long  mound  in  a  baking  tin  and 
baste  with  a  little  hot  water  and  butter.  Bake  one  hour. 
Serve  with  brown  sauce,  oyster  sauce,  or  nut  sauce 

Nut  sauce :  Melt  two  tablespoons  butter  in  a  frying 
pan,  fry  in  it  till  golden  brown  one  small  onion,  next  add 
two  tablespoons  flour,  brown  this  also;  then  pour  in 
slowly  one  and  one-half  cups  milk,  season  with  salt,  pepper 
and  lemon  juice,  and  just  before  serving  stir  in  two 
heaping  tablespoons  finely  chopped  nuts.  Do  not  pour 
over  the  loaf,  but  serve  separately. 

Miss  Josephine  Van  Meenen. 

FRENCH  FRIED  ONIONS 

Fry  in  hot  fat,  same  as  potatoes.  Slice  around  the 
whole  onion,  about  one  eighth  inch  thick.  Dredge  well  in 
flour,  drop  in  hot  fat,  lay  on  folded  towel  and  salt  after 
frying  till  crisp.  Serve  with  steak. 

Mrs.  Charles  J.  Tonk. 

POTATO  PANCAKE 

Grate  several  large  potatoes,  drain,  season  with  salt. 
Add  three  eggs,  yolks  and  whites  beaten  separately.    Fry. 

Mrs.  Louis  Wittbold. 

CORN  PUDDING 

One  cup  corn  cut  from  cob,  or  canned  corn,  one  cup 
milk,  one  beaten  egg,  salt  and  pepper.  Bake  same  as  a  cus- 
tard twenty  minutes,  and  serve  as  a  vegetable. 

Mrs.  D.  C.  Prescott. 


52  VEGETABLES  AND  MEATLESS  DISHES 

GREEN  CORN  PUDDING 

One  dozen  ears  com,  one  pint  milk,  two  eggs,  salt  and 
pepper,  two  teaspoons  sugar,  two  tablespoons  flour.  Bake 
one  hour  in  quick  oven. 

Mrs.  William  G.  Cook. 

SPINACH  PUDDING 

One  pound  of  spinach  leaves  chopped  very  fine,  mix 
thoroughly  with  the  inside  of  a  small  loaf  of  stale  bread, 
that  has  been  squeezed  out  of  water,  add  three  well-beaten 
eggs,  one-third  cup  melted  butter,  one  onion  size  of  an 
egg,  minced  very  fine,  one-quarter  cup  of  finely  chopped 
celery,  salt  and  a  little  pepper.  Tie  in  a  cloth,  drop  in  a 
kettle  of  boiling  water.  Cook  one  hour.  Serve  with  meat 
gravy. 

Mrs.  Charles  J.  Tonk. 

SWISS  CHARD 

Cut  the  mid-rib  of  Swiss  chard  in  small  pieces.  Stew  un- 
til tender  in  small  quantity  of  water,  slightly  salted.  Cook 
the  green  part  separately ;  it  will  take  much  less  time  than 
the  rib.  Serve  together  on  the  same  dish,  with  a  cream 
sauce.    If  any  is  left,  use  for  salad. 

Mrs.  E.  T.  Cooke. 

VEGETABLE  MARROW 

Chop  half  an  onion  very  small,  put  in  a  saucepan  with 
a  piece  of  butter;  when  it  begins  to  color  put  in  the  veg- 
etable marrow,  cut  in  slices,  add  pepper,  salt  and  grated 
nutmeg,  moisten  with  stock,  and  stew  till  done,  adding 
some  finely  minced  parsley  just  before  serving. 

Mrs.  L.  H.  Peirce. 


VEGETABLES  AND  MEATLESS  DISHES  53 

RICE  ASPIC 

Boil  one-half  large  cup  rice  until  tender.  Ma]je  cream 
sauce  with  one  tablespoon  butter,  flour  added  to  heated 
butter,  and  enough  milk  to  make  sauce  quite  thin.  Add  the 
rice,  two  eggs  well  beaten,  reserving  some  of  the  beaten  egg 
to  pour  over  the  top  of  mixture  after  it  ha3  been  put  into  a 
baking  dish,  cover  over  with  grated  cheese,  and  bake  for 
about  thirty  minutes.  Chopped  green  pepper  may  be  added. 

Mrs.  Herbert  Waldemar  Snow. 

CHEESE  RICE 

One  cup  rice  cooked  in  salted  water,  rinse  with  cold 
w^ater.  Put  in  baking  dish  with  alternate  layers  of  grated 
cheese,  butter,  salt  and  pepper.  Nearly  cover  with  milk  to 
which  has  been  added  one  beaten  egg.    Bake  one-half  hour. 

Mrs.  E.  B.  Whitfield. 

RICE  AND  CHEESE 

One  teacup  rice  to  four  cups  hot  water.  Boil  rapidly  for 
twenty  minutes.  On  bottom  of  buttered  pudding  dish  put 
layer  of  bread  crumbs,  then  a  thick  layer  of  rice  and  grated 
cheese,  another  laj^er  of  rice  and  cheese.  Finish  with  bread 
crumbs  on  top.  Pour  over  all  a  cold  mixture  of  one  egg,  one 
cup  of  milk,  two  tablespoons,  melted  butter,  one  tablespoon 
salt,  one-quarter  teaspoon  dry  mustard.  Bake  twenty 
minutes  in  a  quick  oven.  This  is  delicious  as  a  luncheon 
dish,  or  as  a  substitute  for  potatoes  with  meat. 

Mrs.  John  Sutcliffe. 

RICE  CROQUETTES 

One  and  one-half  cups  rice,  soaked  in  water  over  night. 
Put  in  double  boiler  with  one  and    one-half   cups   boiling 


54  VEGETABLES  AND  MEATLESS  DISHES 

water,  and  boil  until  dry.  Add  three  and  three-quarter  cups 
milk  and  boil  in  same  manner.  Add  three-quarters  cup 
cream,  six  tablespoons  chopped  pimento,  one  teaspoon  salt 
and  three  grains  cayenne.    Cool. 

Cheese  sauce:    Two  cups  cheese,  three  tablespoons  but- 
ter, three  tablespoons  flour,  four  cups  milk,  pinch  salt. 

Mrs.  F.  H.  Gansbergen. 


RICE 

UNUSUAL 

Mince  very  fine  one  large  onion,  saute  in  one-quarter  cup 
butter.  Now  add  one  and  one-half  cups  of  unpolished  or 
brown  rice,  and  fry  until  brown.  Put  in  a  double  boiler 
and  cover  well  with  rich  soup  stock.  When  tender  and 
quite  moist  add  one  can  of  mushrooms  and  one  cup  grated 
yellow  cheese. 

Mrs.  Charles  J.  Tonk. 

RISOTTO 

Slice  a  small  onion  and  fry  in  one  tablespoon  olive  oil 
or  butter.  When  brown  add  one  cup  rice,  two  cups  hot 
water  or  a  little  more,  one  cup  tomatoes,  and  a  little  sugar, 
salt  and  pepper.  Cook  about  half  an  hour.  When  ready  to 
serve  sprinkle  with  grated  cheese. 

Mrs.  J.  Henry  Truman. 

SPANISH  RICE 

No.  1 

One  green  pepper  and  one  small  onion  chopped  fine. 
Cook  ten  minutes  in  one  large  tablespoon  butter,  but  don't 
let  it  brown.  Take  four  tomatoes  or  two  cups  canned.  If 
the  former  use  one-half  cup  hot  water,  if  the  latter,  the  juice 


VEGETABLES  AND  MEATLESS  DISHES  55 

from  the  can  (one-half  cup).  Heat  tomato,  add  pinch  soda, 
then  turn  in  the  pepper  and  onion.  When  it  begins  to  boil 
up  add  a  scant  cup  of  well  washed  rice  (not  cooked)  and  a 
little  salt.  Cook  one  hour,  adding  a  small  amount  of  boil- 
ing water  to  keep  from  burning.    Stir  almost  constantly. 

Mrs.  E.  M.  Landis. 

SPANISH  RICE 

No.  2 

*  Two  cups  cooked  rice,  one  quart  tomatoes  (cooked  with 
seasoning  and  strained)  one  large  onion,  one  pound  chopped 
fresh  pork.    Bake  slowly  one  hour. 

Mrs.  William  G.  Cook. 

CHEESE  SOUFFLE 

No.  1 

Two  tablespoons  butter,  three  tablespoons  flour,  one  cup 
scalded  milk,  one-half  teaspoon  salt,  one-half  cup  grated 
cheese,  yolks  of  three  eggs,  whites  of  three  eggs.  Melt  but- 
ter, add  flour,  stirring  constantly,  then  add  the  milk,  salt, 
and  grated  cheese.  Cook  until  creamy,  add  to  this  mixture 
the  beaten  yolks,  and  let  cool.  Lastly  add  the  stiffly  beaten 
whites.  Pour  into  a  buttered  baking  dish  and  bake  twenty 
minutes  in  a  pan  of  hot  water  in  medium  oven.  Serve  at 
once.  Miss  Allie  F.  Armstrong. 

CHEESE  SOUFFLE 

No.  2 

Make  white  sauce  of  two  teaspoons  melted  butter,  two 
tablespoons  flour,  three-quarters  cup  milk,  salt  and  paprika. 
Add  three  yolks  of  eggs  unbeaten  and  stir  hard.  Add  one- 
half  cup  grated  American  cheese.  Fold  in  three  whites  of 
eggs  beaten  very  stiff.    Put  in  buttered  baking  dish,  set  in 


56  VEGETABLES  AND  MEATLESS  DISHES 

pan  of  hot  water,  and  bake  in  very  moderate  oven  forty-five 
minutes. 

Mrs.  LEw^s  B.  Sinclair. 

CHEESE-CORN  SOUFFLE 

Make  a  cream  sauce  with  one  cup  milk,  one  tablespoon 
butter,  and  one  tablespoon  flour.  When  cooked,  stir  in  one 
cup  grated  cheese,  one  cup  canned  corn,  the  beaten  yolks  of 
three  eggs,  salt  and  pepper  to  taste.  Add  the  whites  of  the 
eggs  beaten  very  stiff,  when  partly  cool.  Bake  in  a  cas- 
serole about  half  an  hour. 

Mrs.  L.  S.  Berry. 

LUNCHEON  SPAGHETTI 

One-half  pound  spaghetti,  one  tablespoon  butter,  one 
minced  onion,  one  small  green  pepper,  parboiled  and 
minced,  one-half  cup  grated  cheese,  one-half  cup  dry  bread 
crumbs  mixed  with  two  tablespoons  melted  butter.  One  can 
Campbell's  tomato  soup.  Cook  spaghetti  until  tender  in 
boiling  salted  water,  drain.  Fry  onion  and  green  pepper 
in  butter,  then  turn  in  soup  unthinned,  and  let  come  to  a 
boil.  Turn  in  grated  cheese;  when  melted  add  spaghetti. 
Put  in  buttered  pan,  sprinkle  bread  crumbs  over,  and  bake 
until  brown,  about  twenty-five  minutes. 

Mrs.  Frank  W.  Werner. 

WELSH  RAREBIT 

One  pound  American  cheese  (light  color),  one-half  pint 
of  cream,  two  eggs,  one  teaspoon  dry  mustard,  one-half  tea- 
spoon salt,  dash  of  cayenne  pepper.  Beat  yolks  of  eggs  and 
seasoning  together  smooth,  add  gradually  the  cream,  put 
in  pan  of  chafing  dish  or  double  boiler,  and  add  cheese  cut 


VEGETABLES  AND  MEATLESS  DISHES  57 

in  small  bits.  Stir  till  this  is  cooked  smooth,  then  stir  in 
whites  of  eggs  and  serve  at  once  on  crisp  dry  toast  on  hot 
plates. 

Mrs.  Louis  J.  Hotchkiss. 


SALADS  AND  RELISHES 


BANANA  DRESSING 

Cream  banana  by  beating  with  a  fork,  beat  in  one  table- 
spoon olive  oil  to  each  banana.  Fine  over  spina.ch,  lettuce, 
endive  or  cabbage. 

Mrs.  E.  T.  Cooke. 

BOILED  DRESSING 

Make  white  sauce  of :  Four  tablespoons  butter,  one  table- 
spoon flour,  one  cup  milk,  yolks  of  five  eggs^  well  beaten,  one 
teaspoon  mustard,  one  teaspoon  salt,  two  tablespoons  sugar, 
one  cup  vinegar,  half  hot  water.  Cook  sauce  first, 
then  pour  onto  eggs  and  other  ingredients.  Will  keep  for 
weeks. 

Mrs.  E.  B.  Whitfield. 

BOILED  SALAD  DRESSING 

One  egg,  one  tablespoonful  flour,  three-quarters  cup 
sugar,  one-half  cup  vinegar,  one-hajf  cup  water,  one-half 
teaspoon  salt.  Mix  until  smooth,  then  boil,  watching  care- 
fully to  prevent  scorching. 

Mrs.  Joseph  Frank. 

CHRISTIAN  SALAD  DRESSING 

Separate  yolks  and  whites  tw^o  eggs,  whip  yolks  very 
stiff,  add  slowly  two  tablespoons  olive  oil  while  whipping. 
Place  on  ice.    Thoroughly  whip  whites,  then  whip  in  from 


60  SALADS  AND  RELISHES 

one  to  one  and  one-half  tablespoons  sugar,  adding  to  this 
about  one  cup  whipped  cream.  ^Place  on  ice  and  whip  this 
into  the  yolk  mixture  just  before  serving. 

Mrs.  E.  T.  Cooke. 

CREAM  SALAD  DRESSING 

Mix  thoroughly  ingredients  in  order  given :  One  large 
tablespoon  salt,  two  tablespoons  sugar,  one  teaspoon  mus- 
tard, one  rounded  teaspoon  flour,  yolks  of  two  eggs,  two 
and  one-half  tablespoons  melted  butter,  one  bottle  of 
cream.  Now  slowly  add  one-quarter  cup  cider  vinegar.  Stir 
constantly  while  cooking. 

Mrs.  Charles  J.  Tonk. 

RED  FRENCH  DRESSING 

One-quarter  teaspoon  salt,  one-half  teaspoon  mustard, 
one  drop  or  more  Tabascoi  sauce,  one-quarter  teaspoon  pa- 
prika. Work  together  till  smooth.  Two  tablespoons  sugar 
(powdered  or  granulated),  one  tablespoon  tomato  catsup, 
one  tablespoon  Worcestershire  sauce.  Stir  till  smooth.  One- 
half  cup  olive  oil,  add  a  tablespoonf ul  at  a  time,  one  table- 
spoon vinegar,  added  as  mixture  becomes  thick,  use  more 
vinegar  if  a  tart  sauce  is  desired.  This  is  excellent  on  fruits 
and  tomatoes. 

Mrs.  Louis  J.  Hotchkiss. 

FRUIT  DRESSING 

No.  1 

Two  eggs,  three  tablespoons  melted  butter,  three  table- 
spoons lemon  juice,  one-half  teaspoon  salt.  Eggs  well 
beaten,  add  gradually,  while  beating,  the  other  ingredients. 
Cook  over  hot  fire,  stirring  constantly,  until  mixture  thick- 
ens.    Add   one   cupful   heavy   cream   stiffly   beaten,    one- 


SALADS  AND  RELISHES  61 

quarter  cup  powdered  sugar,  one-half  teaspoon  each  celery- 
salt  and  vanilla,  one-quarter  teaspoon  paprika  and  three 
drops  onion  juice.    Chill. 

Miss  Allie  F.  Armstrong. 

DRESSING  FOR  FRUIT  SALADS 

No.  2 

Two  eggs,  butter  size  of  a  walnut,  one-third  cup  sugar, 
one-half  teaspoon  dry  mustard  dissolved  in  a  teaspoon  cider 
vinegar,  juice  of  one  lemon,  juice  of  one  large  orange.  Mix 
sugar  and  eggs  well,  add  other  ingredients,  boil  in  double 
boiler  until  thick.  When  cold,  and  ready  to  serve,  thin  with 
whipped  cream. 

Mrs.  Charles  J.  Tonk. 

DRESSING  FOR  FRUIT  SALADS 

No.   3 

Two  tablespoons  vinegar,  one  tablespoon  butter.  Heat. 
Two  tablespoons  sugar,  one-half  teaspoon  dry  mustard,  one- 
half  teaspoon  salt,  two  egg  yolks,  beaten.  Pour  hot  vinegar 
slowly  into  yolks  and  other  ingredients,  cook  slowly  until 
thick.    When  cold  thin  with  cream. 

Mrs.  L.  L.  Gregory. 

MAYONNAISE 

No.  1 

It  is  not  necessary  to  have  ingredients  very  cold.  They 
should  be  cool,  but  must  all  be  of  the  same  temperature.  The 
same  rule  applies  in  keeping  it.  Mayonnaise  will  keep  well 
without  separating  if  the  bowl  is  closely  covered,  and  kept 
cool,  without  change  of  temperature.  It  will  then  keep  per- 
fectly two  weeks  or  longer,  and  can  be  used  as  a  base  for 
many  sauces  and  dressings.  Yolk  of  one  egg,  one  pint  of 
oil,  vinegar  to  thin,  one  teaspoon  each  salt  and  dry  mustard, 
sprinkle  of  cayenne.    Put  dry  yolk  in  a  bowl,  beat  with  egg 


62  SALADS  AND  RELISHES 

beater,  add  oil  a  drop  at  a  time  at  first,  thin  with  vinegar  as 
necessary ;  beat  in  seasonings  toward  the  end. 

Mrs.  Samuel  D.  Snow. 

MAYONNAISE 

No.  2 

Put  in  a  cold  bowl  one-quarter  teaspoon  salt,  same 
amount  of  paprika  and  dry  mustard,  one  dash  red  pepper. 
Add  the  ice  cold  yolks  of  two  hard  boiled  eggs,  rubbed 
through  a  sieve,  and  two  raw  yolks.  Blend  all  together. 
Now  slowly  add  one  and  one-half  cups  of  oil,  stirring  con- 
stantly, last  drop  in  one  teaspoon  onion  juice,  one  table- 
spoon lemon  juice,  one  teaspoon  Tarragon  vinegar,  one 
tablespoon  cider  vinegar.    All  ingredients  must  be  ice-cold. 

Mrs.  Charles  J.  Toxk. 

MAYONNAISE  DRESSING 

No.  3 

Three  eggs,  or  yolks  of  six,  one  teaspoon  salt,  two  table- 
spoons sugar,  one-quarter  teaspoon  mustard,  one-half  cup 
vinegar,  large  tablespoon  butter.  Beat  eggs  and  mix  other 
materials  with  them.  Boil  until  thick,  beat  until  smooth 
while  on  stove.  Beat  again.  Put  in  glass  jar  in  cool  place, 
and  it  will  keep  indefinitely.  When  ready  to  serve,  add 
whipped  cream,  sweet  or  sour. 

Miss  Allie  F.  Armstrong. 

MRS.  OGREN'S  SALAD  DRESSING 

Two  tablespoons  vinegar,  yolks  of  two  eggs,  one  table- 
spoon butter,  one-half  teaspoon  mustard,  one-half  teaspoon 
salt,  one  tablespoon  sugar.  Set  the  pan  over  hot  water 
until  thick.  After  it  is  cold  add  one  cup  of  whipped 
cream. 

Eva  Ogren. 


SALADS  AND  RELISHES  63 

SALAD  DRESSING 

No.  1 

One  teaspoon  flour,  one  teaspoon  salt,  two  teaspoons 
mustard,  four  teaspoons  sugar,  yolks  of  three  eggs,  one-half 
cup  vinegar,  two-thirds  cup  crea.m.  Mix  flour,  salt,  mus- 
tard and  sugar  with  enough  hot  water  to  make  a  smooth 
paste,  add  unbeaten  yolks  of  eggs.  Beat  well  together.  Add 
vinegar  and  sweet  or  sour  crea.m.  Cook  in  double  boiler  un- 
til thick.    Thin  for  use  with  cream. 

Miss  Van  Meenen. 

SALAD  DRESSING 

No.  2 

Three  eggs,  well  beaten,  one-quarter  teaspoon  mustard, 
five  tablespoons  milk,  five  tablespoons  vinegar,  butter  size  of 
an  egg,  one-half  cup  sugar.  Mix  in  the  following  order: 
mustard,  sugar,  egg,  butter,  milk,  vinegar.  Add  vinegar 
very  slowly.    Bring  to  a  boil  and  strain. 

Miss  Van  Meenen. 

SALAD  DRESSING 

No.  3 

Two  eggs,  beaten,  one  pijich  salt,  one  tablespoon  sugar, 
three  tablespoons  vinegar,  one-half  teaspoon  dry  mustard, 
dissolved  in  part  of  vinegar.  Stir  all  together,  then  add 
small  bottle  of  cream,  sweet  or  sour.    Cook  in  double  boiler. 

Miss  Van  Meenen. 

SALAD  DRESSING 

No.   4 

One-half  cup  oil  mayonnaise,  one-half  cup  whipped 
cream,  one-quarter  cup  chili  sauce;  mince  very  fine  one- 
half  green  pepper,  one-half  teaspoon  capers,  one-half 
medium  sized  dill  pickle,  and  dark  red  pepper. 

Mrs.  Charles  J.  Tonk. 


64  SALADS  AND  RELISHES 

SOUR  CREAM  DRESSING 

One  cup  thick  sour  cream,  one  tablespoon  powdered 
sugar,  one-half  teaspoon  salt.  Whip  with  egg  beater.  Pow- 
der with  paprika. 

Mrs.  S.  D.  Snow. 

THOUSAND  ISLAND  SALAD  DRESSING 

Equal  parts  oil  mayonnaise  and  chili  sauce,  add  chopped 
hard  boiled  eggs  and  chopped  olives. 

Mrs.  S.  D.  Snow. 

WHIPPED  CREAM 

Thick  sweet  cream,  w^hipped  until  very  stiff,  slightly 
sweetened,  makes  a  delicious  dressing  for  salads  and  fruits. 

Mrs.  E.  T.  Cooke. 

BANANA  SALAD 

Slice  bananas  lengthwise  and  lay  the  two  halves  on  a 
garnished  plate.  Press  nut  meats  into  each  half  of  banana, 
and  pour  mayonnaise  over.  Sprinkle  a  few  nut  meats  or 
flaked  peanuts  on  top. 

Mrs.  E.  T.  Cooke. 

STUFFED  CELERY 

Take  young,  tender  celery  hearts,  and,  cut  in  three  or 
five-inch  lengths.  Fill  cavity  with  a  paste  made  from  grated 
American  cheese  moistened  with  rich  cream. 

Mrs.  E.  T.  Cooke. 


SALADS  AND  RELISHES  65 

CHEESE  BALLS,  TO  SERVE  WITH  SALAD 

One  Blue  Label  cheese,  soften  with  cream,  season  with 
salt  and  paprika  to  taste.  Cut  fine  eight  or  ten  stuffed 
olives,  and  eight  or  ten  English  walnut  meats,  a.dd  to  cheese. 
Roll  in  balls  size  of  marbles.    Serve  with  salad. 

Mrs.  Louis  J.  Hotchkiss. 

CHEESE  BALLS  FOR  SAJDAD 

Use  equal  parts  of  Blue  Label  cheese  and  Roquefort,  sea- 
son highly  with  a  little  boiled  salad  dressing,  red  pepper, 
and  chives.    Mold  in  balls,  roll  in  chopped  pecans. 

Mrs.  Charles  J.  Tonk. 

CUCUMBER  AND  PINEAPPLE  SALAD 

Cucumber  cut  in  cubes,  with  equal  portions  of  canned 
pineapple  cut  in  cubes.  Arrange  in  individual  molds.  Dis- 
solve one  package  of  Knox  gelatine  in  juice  from  canned 
pineapple,  add  a  little  water  if  necessary,  strain,  cool  and 
pour  over  cubes.  Serve  with  whipped  cream  mayonnaise, 
sweetened. 

Mrs.  Dean  S.  Conger. 

STUFFED  CUCUMBERS 

Peel  a  large  cucumber  and  cut  in  two-inch  lengths.  Re- 
move seeds,  leaving  a  hollow  through  center.  Fill  cavity 
with  a  little  chopped  celery,  sliced  onion,  and  one  or  two 
ripe  olives.    Serve  with  mayonnaise  dressing. 

Mrs.  E.  T.  Cooke. 

DELICIOUS  SALAD 

Make  gelatine  foundation  according  to  Knox  gelatine 
recipe  for  Perfection  Salad.    When  partially  cooled,  pour 


66  SALADS  AND  RELISHES 

a  layer  in  sheet  pan  or  other  large  shallow  mold,  set  aside  to 
harden.  On  this  lay  asparagus  and  thinly  sliced  stuffed 
olives.  When  set,  add  another  layer  of  gelatine,  and  when 
cold  another  layer  of  aspai'agus  and  olives.  Cut  in  oblong 
sections,  place  on  lettuce,  and  serve  with  rich  mayonnaise. 

Mrs.  Lewis  B.  Sinclair. 

FRUIT  SALAD 

One  can  pineapple,  six  bananas,  six  oranges,  one  pound 
white  grapes,  three  apples.  Dressing:  Mix  one-half  tea- 
spoon mustard,  pinch  of  salt,  one-third  cup  sugar,  with 
juice  of  one  lemon.  Mix  with  the  fruit.  Whip  two  bottles 
of  cream,  and  place  over  all  just  before  serving. 

Mrs.  E.  T.  Cooke. 

FRENCH  FRUIT  SALAD 

Thinly  slice  two  oranges,  add  equal  amount  sliced  pine- 
apple and  three  tablespoons  chopped  almonds.  Serve  with 
mayonnaise,  fruit  juice,  or  whipped  cream. 

Mrs.  E.  T.  Cooke. 

FRUIT  AND  CHEESE  SALAD 

Equal  parts  American  cheese,  nuts,  dates  and  figs.  Chop 
and  mix  with  lemon  juice,  form  into  balls,  put  on  lettuce 
leaves,  cover  with  mayonnaise. 

Mrs.  E.  T.  Cooke. 

ORANGE  AND  BERMUDA  ONION  SALAD 

Alternate  slices  of  orange,  onion,  and  orange  on  a  lettuce 
leaf.    Mayonnaise  dressing  or  fruit  dressing. 

Miss  Allte  F.  Armstrong. 


SALADS  AND  RELISHES  67 

PERFECTION-  SALAD 

No.  1 

One-half  box  Knox  sparkling  gelatine,  one-half  cup  cold 
water,  one-half  cup  mild  vinegar,  one  pint  boiling  water, 
one  teaspoon  salt,  one  cup  finely  shredded  cabbage,  juice  of 
one  lemon,  one-half  cup  sugar,  two  cups  celery  cut  in  small 
pieces,  one-quarter  can  sweet  red  peppers  (pimentoes)  cut 
fine.  Soak  the  gelatine  in  cold  water  five  minutes,  add  vin- 
egar, lemon  juice,  boiling  water,  sugar  and  salt.  Strain, 
and  when  beginning  to  set  add  remaining  ingredients.  Turn 
in  mold  and  chill.  Serve  on  lettuce  leaves  with  mayonnaise 
dressing. 

Mrs.  Louis  J.  Hotchkiss. 


PERFECTION  SALAD 

No.  2 

Shredded  cabbage,  celery,  pimentoes,   served  on  sliced 
pineapple.    Mayonnaise  dressing. 

Miss  Allie  F.  Armstrong. 


POTATO  SALAD 

Six  or  eight  small  cold  boiled  potatoes,  sliced,  one  tea- 
spoon finely  chopped  onion,  two  hard  boiled  eggs,  one-half 
cucumber,  sliced.  Dressing:  One  egg,  well  beaten,  two 
tablespoons  sugar,  one  tablespoon  flour,  one  teaspoon  dry 
mustard,  three-quarters  cup  vinegar,  butter  size  of  a  wal- 
nut, pepper  and  salt  to  taste.  Boil  in  double  boiler  till 
thick,  cool,  and  add  three-quarters  cup  sweet  or  sour  cream. 
Mix  gently  with  the  potatoes,  onion  and  cucumber,  and  gar- 
nish with  the  hard  boiled  eggs. 

Mrs.  S.  D.  Snow. 


68  SALADS  AND  RELISHES 

GERMAN  POTATO  SALAD 

Scant  one-half  cup  vinegar,  one-half  cup  water,  one  tea- 
spoon drippings,  one  teaspoon  butter,  one  tablespoon  sugar, 
salt  and  pepper  to  taste,  flour  pa^te  to  thicken.  When  cool 
add  yolk  of  one  egg.  Pour  over  sliced  potatoes,  little 
minced  onion. 

Mrs.  Frank  W.  Werner. 


BEET  RELISH 

One  cup  chopped  cooked  beets,  three  tablespoons  bot- 
tled horseradish,  two  tablespoons  lemon  juice  or  vinegar, 
two  teaspoons  sugar,  one  teaspoon  salt,  one  cup  chopped 
cabbage. 

Mrs.  B.  F.  Bullard. 


CABBAGE  RELISH 

One  small  head  of  cabbage,  one  large  white  onion,  one 
tablespoon  grated  horseradish,  one  tablespoon  mustard 
seed,  one-half  tablespoon  celery  seed,  one  and  one-half  cups 
vinegar.  Put  the  cabbage  and  onion  through  the  food 
chopper,  sprinkle  well  with  salt,  and  cover  with  cold  water. 
Allow  to  stand  over  night.  In  the  morning  squeeze  dry  (it 
should  be  quite  sajt),  add  the  horseradish,  the  vinegar,  and 
the  mustard  and  celery  seed,  which  should  have  been  al- 
lowed to  stand  for  two  hours  in  boiling  water,  then  drained. 
Mix  well,  and  if  too  acid  from  the  vinegar,  add  a  little 
sugar.  In  twenty-four  hours  it  will  be  ready,  and  will  keep 
for  several  weeks  covered,  in  a  cool  place. 

Mrs.  S.  D.  Snow. 


SALADS  AND  RELISHES  69 

RUSSIAN  SALAD 

Lettuce,  head  or  leaf,  cut.  One  green  pepper,  one  cu- 
cumber, two  or  three  tomatoes,  chives  (or  young  onions). 

Dressing :  To  an  ordinary  French  dressing  add  as  much 
tomato  catsup  as  you  use  oil — as  much  Worcestershire 
sauce  as  vinegar. 

Mrs.  William  G.  Cook. 

SALAD 

A  large  head  of  celery,  one-quarter  of  a  very  small  cab- 
bage, two  ripe  tomatoes,  all  chopped  together  very  fine. 
Salt  to  taste,  and  place  in  colander  to  drain,  Serve  on  let- 
tuce leaf ;  dress  with  boiled  dressing.    Very  good. 

Mrs.  E.  T.  Cooke. 

TOMATO  JELLY 

Simmer  until  tender  one  can  tomatoes  and  rub  through 
a  sieve.  Allow  one  envelope  (one-half  box)  plain  gelatine 
to  one  pint  of  tomato.  Season  tomato  highly  with  salt  and 
celery  salt.  Heat  very  hot  and  add  gelatine.  Pour  in  mold 
and  set  aside  to  congeaj. 

Mrs.  Herbert  Waldemar  Snow. 

TOMATO  AND  PINEAPPLE  SALAD 

Whole  tomato,  skinned  and  sliced  down  to  represent  a 
flower,  fill  center  with  canned  pineapple  cut  in  cubes.  Cover 
this  center  with  mayonnaise  mixed  with  whipped  cream. 

Mrs.  Dean  S.  Conger. 


70  SALADS  AND  RELISHES 

SAUCE  TARTARE 
( Cold,  for  fried  fish,  tongue,  or  broiled  chicken,  very  fine.) 
One  teaspoon  mustard,  one-half  saltspoon  pepper,  one 
teaspoon  powdered  sugar,  one  saltspoon  salt,  five  drops 
onion  juice,  three  tablespoons  vinegar,  one  tablespoon 
chopped  olives,  one  tablespoon  chopped  capers,  one  table- 
spoon chopped  pickles,  one  tablespoon  chopped  parsley, 
yolks  two  raw  eggs,  one-half  cup  oil.  Mix  in  the  order  given, 
add  the  yolks  and  stir  well,  add  the  oil  slowly,  then  the 
vinegar  and  chopped  ingredients.  This  will  keep  for 
several  weeks. 

Mrs.  Joseph  Frank. 

TOMATO  SAUCE 

Eighteen  ripe  tomatoes,  peeled,  three  onions,  two  large 
green  peppers,  one  cup  vinegar,  one-hajf  cup  brown  sugar, 
one  heaping  teaspoon  cinnamon,  one  tablespoon  salt  (per- 
haps more  if  tomatoes  are  large).  Chop  peppeirs  and 
onions  together  quite  fine.  Cut  tomatoes  in  small  pieces,  as 
if  for  salad,  mix  all  ingredients  together.  Do  not  cook,  but 
keep  in  ice  box.    It  will  keep  about  six  weeks. 

Mrs.  W.  M.  Hopkins. 


SANDWICHES  AND  SANDWICH 
FILLINGS 


DEVILED  OLIVES 

One  small  bottle  of  olives  chopped  very  fine,  four  table- 
spoons salad  dressing,  two  tablespoons  rolled  cracker 
crumbs,  mix  well  together.  Let  stand  one  hour,  then  spread 
between  thin  layers  of  bread.  This  will  make  twenty-five 
sandwiches. 

Mrs.  Martin  Madson. 

PEPPER  AND  NUT  SANDWICHES 

Spread  a  number  of  slices  of  bread,  cut  thin  and  with- 
out crust,  with  butter,  and  an  equal  number  ^vith  the  fol- 
lowing mixture:  Two  finely  chopped  green  peppers,  and 
one-quarter  pound  pecans;  add  a  little  salt  and  bind  to- 
gether with  mayonnaise.  Place  leaf  lettuce  on  buttered 
slices,  and  the  mixture  on  lettuce. 

Mrs.  E.  M.  Landis. 

SANDWICH  FILLINGS 

Materials  for  all  sandwiches  must  be  of  the  best,  and 
seasoning  can  be  a  little  higher  than  if  the  filling  were 
served  separately.  Sandwiches  can  be  kept  a  few  hours  by 
wrapping  first  in  waxed  paper,  then  in  a  damp  cloth.  Keep 
in  a  cool  place. 

Cucumber  and  sardine  sandwiches:  Remove  skin  and 
take  out  bones  of  sardines,  rub  to  a  paste,  season  lightly 
with  celery  salt,  and  moisten  very  slightly  with  mayon- 
naise.   Cut  crust  from  rye  bread,  spread  with  butter  which 


SANDWICHES  AND  SANDWICH  FILLING  73 

ha^  been  rubbed  to  a  cream  and  seasoned  very  lightly  with 
celery  salt,  pepper  and  a  little  curry  powder;  cover  this 
with  the  sardine  paste,  and  lay  on  top  some  thin,  crisp 
rounds  of  sliced  cucumber.  For  open  sandwiches,  the  cu- 
cumber can  be  chopped  fine,  drained  dry,  and  a.  thin  layer 
placed  on  top.    This  is  an  English  filling. 

Lemon  cream  filling:  Beat  to  a.  cream  one  tablespoon 
butter  and  two  tablespoons  brown  sugar,  flavor  with  lemon 
juice  and  a  little  grated  nutmeg.  Spread  on  thinly  sliced 
brown  bread. 

Stuffed  rolls:  Cut  off  the  tops,  scoop  out  the  inside, 
and  fill  the  cavity  mth  creamed  meat,  fish  or  fowl,  or  mince 
any  of  these  \^dth  mayonnaise.  Creamed,  chopped  oysters, 
seasoned  with  celery  or  onion  salt,  make  a  good  filling. 

Fresh  lady  fingers  separated  and  spread  with  cake  frost- 
ing, jelly,  or  a  cream  filling  made  by  rubbing  to  a  paste  one 
tablespoon  butter,  two  tablespoons  powdered  sugar,  and 
chopped  nuts  or  candied  fruit.  Cake  sliced  and  made  into 
sandwiches  with  these  fillings  is  easy  to  pack. 

All  leftovers  of  salads,  scrambled  eggs,  cheese,  vege- 
tables and  meat  can  be  used  for  sandwich  fillings. 

Fancy  butter  for  sandwiches :  Beat  one-quarter  pound 
butter  to  a  cream,  mix  in  one-half  cup  stiffly  beaten  cream, 
season  lightly  with  mustard,  salt,  and  a  dash  of  cayenne. 
This  Avill  keep  two  weeks  in  a  cool  place.  Butter  for  sand- 
wiches is  always  better  if  beaten  to  a  cream. 

Mrs.  S.  D.  Snow. 

SANDWICH  FILLINGS 

1.  Cottage  cheese  and  chopped  dates. 

2.  Equal  parts  macerated  dates  and  peanut  butter. 

3.  Equal  parts  chopped  nuts  and  chopped  olives. 

4.  Cottage  cheese  and  chopped  nuts  moistened  with 


cream. 


Mrs.  E.  T.  Cooke. 


BREADS 

BAKING  POWDER  BISCUITS 

Melt  butter  size  of  a  smajl  egg,  stir  in  one  level  table- 
spoon flour,  add  one-quarter  cup  milk,  one  pinch  salt,  and 
last  one  teaspoon  baking  powder  sifted  with  one  cup  flour. 
Handle  very  little,  put  a  small  bit  of  butter  on  top  of  each 
biscuit.    Bake  in  brisk  oven. 

Mrs.  Charles  J.  Tonk. 

BAKING  POWDER  BISCUIT 

One  quart  flour,  one  teaspoon  salt,  four  teaspoons  Rum- 
ford  baking  powder,  one  tablespoon  lard.  Milk  to  make  a 
stiff  dough.  Roll  out  or  dip  by  spoonfuls  into  pan.  Bake 
in  quick  oven. 

Miss  Van  Meenen. 

BRAN  BREAD 

Two  cups  bran,  two  cups  cold  water,  cook  for  twenty 
minutes,  cool,  and  then  add :  One  yeast  cake,  dissolved  in 
one-half  cup  water,  one  tablespoon  lard,  two  tablespoons 
molasses,  pinch  of  salt,  white  flour  enough  to  knead.  Very 
good. 

Mrs.  E.  B.  Whitfield. 

BAKED  BROWN  BREAD 

No.  1 

A  little  salt,  one  third  cup  molasses,  one  third  cup  white 
syrup  or  two-thirds  cup  of  any  molasses,  not  too  dark.  Fill 
cup  with  sour  milk,  stir  in  level  teaspoon  soda;  one  cup 
sweet  milk,  one  and  one-half  cups  graham  flour,  one  cup 
wheat  flour,  two  teaspoons  baking  powder.  Just  before 
putting  in  oven,  stir  in  a  well-beaten  egg.  Bake  a  full  hour 
in  a  very  slow  oven. 

Mrs.  Louis  J.  Hotchkiss. 


76  BREAD 


BREAD   (FOUR  LOAVES) 

One  pint  potato  water,  one  pint  scalded  milk,  one-half 
cup  sugar,  two  teaspoons  salt,  one  tablespoon  butter,  one 
tablespoon  lard,  three  quarts  flour,  measured  before  sifting, 
one  yeast  cake,  dissolved  in  one-half  cup  tepid  water. 

Put  potato  water,  milk,  sugar,  salt,  lard  and  butter  in 
bread  mixer.  When  cool  add  yeast  cake  which  has  been 
dissolved  and  the  flour  which  has  been  sifted.  Turn  mixer 
three  minutes  or  till  well  blended.  Cover  and  set  away  to 
rise.  (I  do  this  at  bed-time.)  When  well  risen  turn  mixer 
till  it  forms  a  soft  ball  and  can  be  lifted  out  with  the  turner. 
Divide  on  floured  board  into  four  equal  loaves,  put  in 
greased  pans  and  when  risen  bake  fifty  minutes  in  rather 
moderate  oven. 

If  preferable  one-fourth  may  be  made  into  Parker  House 
rolls.  For  rolls  roll  dough  into  sheet  one-half  inch  thick, 
cut  with  round  cutter,  place  melted  butter  on  one-half,  fold 
over,  and  put  in  pan  to  rise.  Bake  twenty-five  minutes  in 
rather  quick  oven. 

For  cinnamon  rolls,  roll  one-fourth  of  dough  into  sheet, 
sprinkle  with  melted  butter,  cinnamon  and  raisins,  roll  up, 
cut  in  one  inch  sections,  place  cut  side  up  in  pan  to  rise. 
Bake  twenty-five  minutes. 

Note :  This  only  applies  to  Gold  Medal  flour,  and  Uni- 
versal bread  mixer  number  four,  and  I  can  guarantee 
satisfactory  results. 

Mrs.  Lewis  B.  Sinclair. 


9:  KlASrVKT 


NEVER 

SOLD  IN 

BULK 


OUR  PACKAGE 
^  KEEPS  IT 
CLEAN 


BLUE 

VALLEY 

BUTTER 


CHURNED 

FRESH 

EVERY 

DAY 


is  good 

butter 


THERE 
IS  NO 
SUBSTITUTE 
FOR  BUTTER 


BREAD  77 

BROWN  BREAD 

Xo.  2 

One-half  cup  molasses,  one-quarter  cup  brown  sugar,  one 
tablespoon  melted  butter,  one  and  one-half  teaspoons 
soda,  dissolved  in  one  and  one-half  cups  lukewarm  water, 
one  cup  floured  raisins,  one  cup  white  corn  meal,  two  cups 
graham  flour,  small  teaspoon  salt.  Steam  in  baking  powder 
tins  for  one  and  one-half  hours.  It  rises  about  twice  the 
batter.     Bro^^^l  in  oven  five  minutes. 

Mrs.  S.  D.  Snow. 

BROWN  BREAD 

No.  3 

This  makes  one  loaf.  One-half  cup  New  Orleans  molas- 
ses, one  cup  thick  sour  milk,  one  level  teaspoon  soda  dis- 
solved in  a  little  cold  water  and  stirred  well  into  milk  and 
molasses,  one-half  cup  white  flour,  one-half  teaspoon  salt, 
graham  flour  to  make  a  thick  batter  that  will  just  drop  from 
spoon.  One-eighth  cup  raisins  may  be  added.  Bake  one 
hour  in  slow  oven. 

Miss  Margaret  Dawes. 

STEAMED  BROWN  BREAD 

No.  4 

One-half  cup  sugar,  one-half  cup  molasses,  one-half  tea- 
spoon salt,  two  cups  sour  milk,  one  heaping  teaspoon  soda 
in  warm  water,  one  and  one-half  cups  raisins,  graham  flour 
to  make  a  stiff  dough,  about  two  and  three-quarters  cups 
Steam  two  hours  in  a  pudding  tin,  or  in  baking  powder  tins. 

Miss  Van  Meenen. 

BROWTsF  BREAD 

No.    5 

Two  cups  sour  milk,  two  cups  flour,  one  and  three-quar- 
ters cups  corn  meal,  three-quarters  cup  molasses,  one-half 


78  BREAD 

cup  sugar,  one  egg,  one  teaspoon  salt,  two  teaspoons  soda. 
Steam  two  hours  and  bake  one-half  hour. 

Mrs.  Harry  Olson. 

BROWN  BREAD 

No.   6 

One-quarter  cup  sugar,  one-quarter  cup  molasses,  two 
cups  sour  milk,  one  cup  white  flour,  two  cups  graham  flour, 
one  cup  raisins  or  chopped  nuts,  ane-half  teaspoon  salt,  two 
teaspoons  soda.  Bake  forty-five  minutes.  Will  make  two 
smajl  loaves. 

Mrs.  E.  B.  Whitfield. 

BROWN  BREAD 

No.  7 

One  cup  wheat  flour,  one  cup  graham  flour,  one-quarter 
cup  molasses  with  one  teaspoon  soda  dissolved  in  it,  a  little 
salt,  one  pint  milk.    Bake  three-quarters  of  an  hour. 

Mrs.  C.  H.  Murray. 

CORN  BREAD 

No.    1 

One-half  cup  corn  meal,  one  and  one-quarter  cups  flour 
mixed  with  corn  meal,  one  cup  sweet  milk,  two  eggs  well 
beaten,  one-quarter  cup  butter  and  one-half  cup  sugar 
creamed  together,  one  teaspoon' baking  powder  mixed  with 
flour  and  meaj,  one-half  teaspoon  salt.    Bake  one-half  hour. 

Mrs.  Harvey  Grace. 

CORN  BREAD 

No.    2 

One  and  one-half  cups  of  water  or  milk,  one  cup  flour, 
three  teaspoons  baking  powder,  one  tablespoon  melted  but- 
ter, two  tablespoons  sugar,  two  eggs,  corn  meal  enough  to 
make  a  thin  dough,  or  rather  less  than  one:half  cupful. 

Mrs.  C.  H.  Murray. 


BREAD  79 

GLUTEN  BREAD 

Into  a  pint  fresh  milk  stir  one  pint  boiling  water  in 
which  has  been  dissolved  one  teaspoon  each  salt  and  butter. 
When  warm  stir  in  enough  gluten  flour  for  a  dough.  Knead 
one-quarter  hour  and  set  to  rise  again.  When  light  bake  in 
a  steady  oven  one  hour.  Cover  with  brown  paper  first  half 
hour. 

Mrs.  E.  T.  Cooke. 

GRAHAM  BREAD 

One  cup  graham  flour,  one  cup  white  flour,  one-half  cup 
sugar,  one  cup  chopped  dates,  one  cup  sour  milk,  one-half 
teaspoon  soda,  four  teaspoons  baking  powder. 

Mrs.  L.  L.  Gregory. 

NUT  BREAD 

No.  1 

Three  cups  flour,  four  teaspoons  Rumford  baking  pow- 
der, one  teaspoon  salt,  three-quarters  cup  sugar,  one  cup 
walnuts,  chopped  fine,  one  and  one-half  cups  milk  into 
which  two  eggs  are  beaten.  Mix  dry  ingredients  together, 
then  with  the  milk  and  eggs.  Put  into  bread  molds  and  let 
stand  twenty-five  minutes.    Bake  in  moderate  oven. 

Mrs.  Joseph  Frank. 

NUT  BREAD 

No.  2 

Two  cups  flour,  one-third  cup  sugar,  one-half  cup  nut 
meats,  two  teaspoons  baking  powder,  three-quarters  cup 
milk,  one  egg  well  beaten.  Let  stand  one-half  hour.  Bake 
three-quarters  hour  in  slow  oven. 

Mrs.  E.  T.  Cooke. 


80  BREAD 

OATMEAL  BREAD 

No.  1 

Pour  two  cups  boiling  water  over  one  cup  rolled  oats, 
add  one  tablespoon  lard,  one-half  cup  brown  sugar.  When 
lukewarm,  add  one-half  teaspoon  salt,  one-half  cake  com- 
pressed yeast  dissolved  in  warm  water,  one  cup  walnut 
meats — or  half  nuts  and  half  raisins — and  add  as  much 
white  flour  as  can  be  stirred  in  with  a  spoon.  Let  rise  and 
when  light  put  into  pans  with  little  handling.  Do  not 
knead.    Let  rise  again,  and  bake.   -This  makes  two  loaves. 

Mrs.  B.  F.  Bullard. 

OATMEAL  BREAD 

No.  2 

Pour  two  cups  of  boiling  water  on  one  cup  oatmeal,  one 
tablespoon  lard  or  butter,  one-half  cup  sugar)  pinch  of  salt. 
Let  it  cool.  Add  one-half  cake  compressed  yeast,  one  cup 
raisins,  one-half  cup  walnut  meats.  Stir  in  flour  as  stiff  as 
you  can,  put  in  pan  and  raise  once.    Bake  slowly. 

Mrs.  W.  M.  Thomas. 

OATMEAL  BREAD 

No.  3 

One  cup  oatmeal,  one-hajf  cup  molasses,  one  teaspoon 
salt.  Over  this  pour  two  cups  boiling  water  at  dinner  time. 
At  bed-time  add  one-quarter  yeast  cake  dissolved  and  four 
cups  flour.  In  the  morning  stir  down  and  add  one-half  cup 
flour,  no  more,  let  rise  again,  and  bake. 

Mrs.  J.  Henry  Truman. 

OATMEAL  BREAD 

No.   4 

Two  cups  oatmeal,  pour  over  two  cups  boiling  water  and 
let  stand  a  while.     Five  cups  wheat  flour,  one-half  cup 


BREAD  81 

molasses,  one  teaspoon  salt,  two  tablespoons  lard,  one  com- 
pressed yeast  cake  dissolved  in  one-half  cup  water. 

Miss  Margaret  Dawes. 

RYE  BREAD 

One  cup  rye  meal,  one  cup  white  flour,  one-half  cup 
sugar,  one  cup  sour  milk,  one-half  teaspoon  soda,  four  tea- 
spoons baking  powder,  one  and  one-half  teaspoons  caraway 
seed.  Mix  all  dry  ingredients  and  add  milk.  Let  rise  fif- 
teen minutes  and  bake. 

Mrs.  L.  L.  Gregory. 

VIRGINIA  SPOON  BREAD 

Three  tablespoons  sifted  corn  meal,  three  eggs,  small  tea- 
spoon soda,  one  pint  sour  milk.  Beat  eggs  and  add  half  the 
milk  and  the  meal,  then  the  rest  of  the  milk  with  the  soda, 
a  pinch  salt  and  one  tablespoon  melted  butter.  Bake  in 
buttered  dish  in  which  it  is  to  be  served,  twenty  minutes, 
and  eat  at  once. 

Miss  Elizabeth  E.  Church. 

WHOLE  WHEAT  BREAD 

Three  cups  w^ater  (or  half  milk),  one  tablespoon  salt, 
three  tablespoons  sugar,  one  heaping  tablespoon  lard,  one 
cake  yeast,  three  cups  whole  wheat,  six  cups  white  flour. 
Mix  well  and  let  rise.  When  light  shape  into  loaves  with 
little  handling.    Raise  and  bake  well. 

Mrs.  B.  F.  Bullard. 

SPANISH  BUNS 

One  cup  sugar,  one  cup  flour,  one-half  cup  sweet  milk, 
one-half  cup  butter,  two  eggs,  one  small  teaspoon  baking 


82  BREAD 

powder,  one  teaspoon  cinnamon  and  cloves,  mixed.     Bake 
in  a  shallow  pan. 

Mrs.  Martin  Madson. 

COFFEE  CAKE 

No.  1 

One  tablespoon  butter,  one-half  cup  sugar,  creamed.  One 
egg,  one-half  cup  milk,  one  and  one-half  cups  flour,  one 
teaspoon  baking  powder.  Spread  in  large  pan  about  one 
inch  thick.  Spread  top  with  melted  butter  and  sprinkle 
thick  with  sugar  and  cinnamon.  A  few  almonds  cut  fine 
over  bottom  of  pan  add  much  to  the  flavor. 

Mrs.  B.  F.  Bullard. 

COFFEE  CAKE 

No.  2 

This  is  cheap  and  easy  to  make.  One  cup  sugar,  one 
tablespoon  butter,  one  egg,  two  cups  flour,  two  teaspoons 
baking  powder  in  second  cup  flour,  one  cup  sweet  milk. 
Sift  sugar  and  cinnamon  over  cake,  add  dabs  of  butter  on 
top,  sprinkle  with  water,  and  bake  at  once  in  a  slow  oven 
fifteen  minutes.    Use  long  flat  pan. 

Mrs.  S.  F.  Perrigo. 

FIFTEEN  MINUTE  COFFEE  CAKE 

No.  3 

Two  tablespoons  butter,  three-quarters  cup  sugar,  two 
eggs,  one-half  cup  milk,  one  and  one-half  cups  flour,  two 
level  teaspoons  baking  powder,  pinch  of  salt.  Melt  butter 
and  spread  on  top  with  sugar  and  cinnamon,  bake  fifteen 
minutes. 

Mrs.  Adam  Schneider. 


BREAD  83 

COFFEE  CAKE 

No.   4 

One  tablespoon  lard,  one-half  cup  sugar,  one  egg,  one 
teaspoon  soda.,  one  cup  sour  milk,  three  cups  flour. 

Mrs.  Edward  H.  Turner. 

GRAHAM  CRACKERS 

One  quart  graham  flour,  one  pint  white  flour,  one  cup 
shortening,  one  teaspoon  salt  and  water  to  work  stiff.  Roll 
out,  cut,  prick  "with  a  fork  and  bake.  One  cup  chopped 
raisins  or  dates  may  be  added. 

Mrs.  E.  T.  Cooke. 

BERRY  MUFFINS 

One-quarter  cup  butter  or  lard,  two-thirds  cup  sugar, 
one  egg  well  beaten,  two  and  two-thirds  cups  flour,  reserving 
one-third  cup,  two  and  one-half  teaspoons  baking  powder, 
one  cup  milk,  one  cup  blueberries,  added  last,  having  been 
mixed  with  the  reserved  flour. 

Mrs.  J.  L.  Whitman. 

BLUEBERRY  MUFFINS 

One  large  tablespoon  butter,  two-thirds  cup  (nearly) 
sugar,  one  cup  rich  sour  milk,  two  cups  flour,  one  and  one- 
ha.lf  cups  berries  sprinkled  over  with  one-half  cup  more  of 
flour,  two  eggs,  one  teaspoon  soda,  little  salt.  Bake  about 
twenty  minutes  and  eat  warm.  (One  cup  sweet  milk  and 
two  teaspoons- baking  powder  can  be  used  instead  of  the 
sour  milk  and  soda.) 

Miss  Elizabeth  E.  Church. 


84  BREAD 

BRAN  MUFFINS 

One  tablespoon  lard  or  butter,  one  egg,  one-half  cup 
sugar,  two  cups  soui*  milk,  one  and  one-half  teaspoons  bak- 
ing soda,  one-half  cup  boiling  water  (if  sweet  niilk  is  used, 
substitute  three  teaspoons  baking  powder),  two  cups  Pills- 
bury 's  bran  flour,  two  cups  white  floui*,  one  and  one-half 
tea^oons  salt.  Beat  butter,  egg  and  sugar  until  creamy. 
Add  soda  to  sour  milk  after  dissolving  in  the  boiling  water. 
Add  the  drj^  ingredients  gradually  and  mix  well.  Put  in 
hot  buttered  tins  and  bake  in  hot  oven  twenty  minutes. 

Miss  Allie  F.  Armstrong. 

CORN  MUFFINS 

No.  1 

One  cup  corn  meal,  one  cup  flour,  one  tablespoon  sugar, 
one-half  teaspoon  salt,  one  teaspoon  Rumford  baking  pow- 
der, one  tablespoon  butter,  one  cup  milk,  one  egg.  Sift  corn 
mea.1,  flour,  sugar,  salt  and  baking  powder  together,  rub  in 
shortening,  add  beaten  egg  and  milk.  Half  fill  hot,  well 
greased  muffin  tins,  bake  in  hot  oven  twenty  minutes. 

J^Irs.  Bradley  Buell. 

CORN  MUFFINS 

No.  2 

Sift  together  with  two  teaspoons  baking  powder,  one  cup 
yellow  corn  meal,  two  cups  flour.  Cream  two-thirds  cup 
sugar  with  one-half  cup  butter,  three  well-beaten  eggs,  one 
cup  sweet  milk,  one  level  teaspoon  salt.  Beat  well  together, 
then  add  the  flour  mixture.    Bake  in  buttered  muffin  tins. 

Mrs.  Charles  J.  Tonk. 

MY  **HOME''  CORN  MUFFINS 

One  and  one-quarter  cups  yellow  cormneal,  three-quart- 
ens  cup  flour,  one  egg,  one-half  tablespoon  butter  or  lard. 


BREAD  85 

one-half  teaspoon  sugar,  pinch  salt,  almost  two  heaping  tea- 
spoons baking  powder,  milk  and  water  enough  to  mix  like 
com  bread.    Bake  twenty  or  twentj^-five  minutes. 

JMrs.  E.  M.  Landis. 

MUFFINS  FOR  FOUR 

Sift  two  cups  of  flour  with  two  level  teaspoons  baking 
powder,  one-half  level  teaspoon  salt  and  two  tablespoons 
sugar.  Melt  and  add  two  tablespoons  butter,  level;  two 
beaten  eggs  and  one  cup  sweet  milk.  Mix  and  make  twelve 
muffins.    Bake  one-half  hour. 

Mrs.  J.  M.  Coen. 

ONE  EGG  MUFFINS 

One  and  one-hajf  tablespoons  sugar,  three  tablespoons 
melted  butter,  one  egg.  Cream  all  together.  One  cup  milk, 
two  cups  flour,  three  teaspoons  baking  powder.  Bake  in 
muffin  tins  in  moderate  oven. 

Mrs.  E.  B.  Whitfield. 

MUFFINS 

Two  eggs,  one  cup  milk,  two  rounded  tablespoons  butter, 
one  teaspoon  sugar,  one  and  one-half  cups  flour,  two  tea- 
spoons baking  powder.  Separate  the  eggs  and  beat.  Bake 
in  a  quick  oven. 

Mrs.  Martin  Madson. 

PROMOTION  FOOD 

To  ever}^  quart  of  coarsely  ground  flour,  or  half  and  half 
bolted  flour  and  middling,  take  one-half  pint  finely  ground 
raw  peanuts,  add  two  heaping  teaspoons  sugar  and  a  small 


86  BREAD 

teaspoon  salt.  Knead  into  a  light  consistency  and  bake  in 
the  form  of  sticks  or  fiat  cakes  in  a  fairly  hot  oven.  Pro- 
motes intestinal  activity. 

Mrs.  E.  T.  Cooke. 

POTATO  ROLLS 

Four  potatoes,  medium  size,  three  eggs,  one-half  cup 
melted  butter,  one  teaspoon  salt,  one-half  teaspoon  sugar, 
three  cups  flour,  one  yeast  cake.  Boil  potatoes  and  put 
through  a  ricer ;  beat  eggs,  add  butter,  salt,  sugar,  potatoes. 
Break  yeast  into  small  pieces,  work  into  flour,  add  to  first 
mixture,  and  work  until  smooth.  Cut  dough  into  rounds, 
spread  with  butter,  fold  and  let  rise  till  light. 

Mrs.  Walter  Fox. 

QUICK  ROLLS 

One  tablespoon  lard,  one  tablespoon  butter,  one  teaspoon 
sajt,  two  tablespoons  sugar,  one  cup  boiling  water,  one  cup 
milk ;  when  lukewarm  add  one  yeast  cake,  three  cups  flour. 
Let  stand  fifteen  minutes,  then  add  flour  enough  to  make 
stiff.    Let  stand  until  double  in  bulk.    Make  into  rolls. 

Mrs.  E.  B.  Whitfield. 

SCONES 

One  cup  flour,  one-half  teaspoon  soda,  one  level  teaspoon 
cream  of  tartar.  Sift  above  together,  work  in  three  table- 
spoons sugar,  two  of  butter.  Add  one-half  cup  of  floured 
raisins,  break  in  one  egg,  stir  in  gently  one  tablespoon  sour 
cream  or  milk,  spread  in  pan,  bake  in  moderate  oven. 

Mrs.  E.  B.  Whitfield. 


BREAD  87 

WAFFLES 

Two  cups  flour,  two  teaspoons  baking  powder,  one  cup 
milk,  salt,  two  eggs.  Mix  dry  ingredients,  after  sifting,  add 
the  beaten  yolks,  and  lastly  fold  in  the  stiffly  beaten  whites. 
Have  waffle  iron  ''piping  hot,"  and  grease  just  before 
using. 

Miss  Allie  F.  Armstrong. 


CAKES 


ALMOND  TORTE 

One  pound  powdered  sugar.  First,  beat  yolks  of  ten 
eggs  with  Dover  beater  until  stiff.  To  this  add  half  of  the 
sugar,  a  pinch  of  cinnamon  and  allspice.  Second,  beat  the 
whites  of  ten  eggs  very  stiff  on  large  platter,  add  rest  of 
sugar  and  fold  in  the  yolks.  Last,  fold  in  one-half  pound 
ground  almonds.  Bake  one  hour  in  slow  oven.  Let  hang 
in  pan  until  used.    Best  made  day  before  using. 

Mrs.  Louis  Wittbold. 

APPLE  CAKE 

One  cup  flour,  one  teaspoon  baking  powder,  two  table- 
spoons lard,  one-half  cup  sugar,  pinch  salt,  break  one  egg 
in  cup  and  fill  cup  with  milk.  Line  pan  with  dough  and 
fill  full  with  sliced  apples.  Sprinkle  with  sugar  and  cin- 
namon. 

Mrs.  Frank  W.  Werner. 

DUTCH  APPLE  CAKE 

One  cup  flour,  one-half  teaspoon  salt,  one  teaspoon  bak- 
ing powder,  one  tablespoon  sugar,  one  tablespoon  butter, 
one-quarter  cup  milk,  one  egg,  cinnamon.  Mix  dry  ingre- 
dients together,  rub  in  butter,  add  milk,  and  lastly,  well 
beaten  egg.  Put  in  shallow  pan.  Cut  up  two  apples  in 
slices  and  cover  dough  liberally — sticking  some  of  the  slices 


90  CAKES 

into  the  dough..    Sprinkle  with  cinnamon  and  brown  sugar. 
Moderate  oven.    Serve  hot  with  sauce. 

Sauce :  Lump  of  butter,  one-half  cup  brown  sugar,  one- 
half  cup  flour.    Mix  with  boiling  water;  flavor. 

Miss  Allie  F.  Armstrong. 

BOSTON  MALLOWS 

Eight  egg  yolks,  one  and  one-half  cups  pulverized  sugar, 
one-half  cup  butter,  three-quarters  cup  milk,  one  cup  flour, 
one-half  cup  cornstarch,  two  teaspoons  baking  powder.  Beat 
long  and  well  before  adding  flour.  Bake  in  small  gem  tins 
and  frost  white. 

Mrs.  B.  F.  Bullard. 

BUTTEKLESS,  EGOLESS,  MILKLESS  CAKE 

Put  in  saucepan  one  cup  brown  sugar,  two  cups  seeded 
raisins  (one  will  do),  one  cup  water,  one-third  cup  lard, 
pinch  of  salt,  one-quarter  teaspoon  nutmeg,  one  teaspoon 
cinnamon,  one-third  teaspoon  ground  cloves.  Boil  all  to- 
gether three  minutes  and  let  cool.  When  cold,  add  one  tea- 
spoon soda  dissolved  in  hot  water.  Add  two  cups  sifted 
flour  with  one-half  teaspoon  baking  powder.  Bake  in  loaf. 
This  cake  improves  with  age  and  costs  less  than  25  cents. 

Miss  Allie  F.  Armstrong. 

CANADA  WAR  CAKE 

Two  cups  brown  sugar,  two  cups  hot  water,  two  table- 
spoons lard,  one  package  seedless  raisins  cut  once,  one  tea- 
spoon salt,  one  teaspoon  cinnamon,  one  teaspoon  cloves. 
Boil  all  these  ingredients  five  minutes  after  they  begin  to 
bubble.  When  cold,  add  one  teaspoon  soda  dissolved  in 
one  teaspoon  hot  water,  three  cups  flour.     Bake  in  two 


CAKES  91 

loaves  in  slow  oven  forty-five  minutes.    This  cake  is  better 
at  the  end  of  a  week  or  longer. 

Mrs.  Louis  J.  Hotchkiss. 

CHOCOLATE  CREAM  CAKE 

Cream  one-fourth  cup  butter,  beat  in  a  half -cup  sugar ; 
beat  two  eggs,  beat  in  one-half  cup  sugar;  then  beat  the 
eggs  and  sugar  into  the  butter  and  sugar.  Sift  together  one 
and  three-fourths  cups  flour  and  three  level  teaspoons  bak- 
ing powder,  add  these  to  the  first  mixture,  alternating  with 
two-thirds  cup  milk.  Bake  in  two  round  layer  cake  pans. 
Put  together  with  custard  filling,  and  cover  top  with  choco- 
late frosting. 

Mrs.  Fred  P.  Pool. 

CREAM  CAKE 

One  cup  sugar,  one-half  cup  butter,  one-half  cup  milk, 
one  teaspoon  baking  powder,  whites  of  three  eggs,  flour  to 
make  a  medium  batter. 

Filling:  One  cup  whipped  cream,  one-half  cup  pul- 
verized sugar,  one-half  teaspoon  vanilla.  Let  cake  cool, 
split;  in  two,  and  add  the  filling. 

Mrs.  W.  M.  Hopkins. 

CREAM  LAYER  CAKE 

One  cup  sugar,  three  eggs,  two  tablespoons  butter,  one- 
half  cup  water,  one  and  three-quarters  cups  flour,  two  tea- 
spoons baking  powder.    Bake  in  three,  layers. 

Filling:  One  cup  sweet  milk,  one-half  cup,  or  less, 
sugar,  one  tablespoon  cornstarch,  yolks  of  two  eggs  or  one 
whole  egg,  pinch  salt.  Raisins  or  nuts  or  both,  make  a 
pleasing  addition  to  this  filling.    In  place  of  the  milk,  fruit 


92  CAKES 

juice,  orange,  lemon  and  pineapple,  combined  or  singly, 
may  be  used.  Whipped  cream,  flavored  with  pineapple 
juice,  on  top  of  cake. 

Miss  Elizabeth  E.  Church. 

CRUMB  CAKE 

Two  cups  flour,  one-hajf  cup  butter  and  lard  together. 
Mix  as  for  pie  crust.  One  cup  sour  milk,  one  cup  sugar, 
one  egg,  beaten,  two  tablespoons  molasses,  one  teaspoon 
soda,  two  teaspoons  cinnamon,  one-quarter  teaspoon  cloves, 
one-quarter  teaspoon  allspice,  one  cup  raisins.  Bake  very 
slowly  in  flat  pan. 

Frosting:  One  cup  brown  sugar,  one-half  cup  water. 
Boil  until  it  threads.  Add  nine  cut  up  marshmallows,  pour 
over  beaten  white  of  one  egg. 

Mrs.  E.  B.  Whitfield. 

CUP  CAKES 

Put  one  egg  in  a  cup,  fill  cup  half  full  with  soft  butter, 
then  fill  up  the  cup  with  milk.  One  cup  sugar,  one  and  one- 
half  cups  fiour,  scant,  one  teaspoon  baking  powder,  flavor- 
ing.   Bake  in  muffin  tins. 

Mrs.  D.  C.  Prescott. 

CHEAP  DELICATE  CAKE 

Put  large  tablespoon  butter  in  cup  and  melt.  Then  put 
in  the  whites  of  two  eggs,  and  fill  cup  with  sweet  milk. 
Pour  in  bowl,  and  add  one  cup  Swansdown  pastry  flour, 
one  cup  (scant)  sugar,  and  one  teaspoon  baking  powder, 
sifted  four  or  five  times.  Stir  constantly  for  ten  minutes. 
Flavor  with  any  desired  flavoring.  Bake  in  square  pan, 
frost,  and  put  nuts,  walnut  or  pecan,  so  cake  can  be  cut 
in  sixteen  squares.    Fine  and  cheap. 

Mrs.  John  Sutcliffe. 


CAKES  93 

QUICK  DEVIL'S  CAKE 

One  and  one-quarter  cups  white  sugar,  one-half  cup 
shortening,  one  egg,  one  cup  sweet  milk,  two  cups  flour,  one 
level  teaspoon  baking  powder,  one  teaspoon  vanilla,  two 
squares  chocolate  or  four  rounding  tablespoons  cocoa,  dis- 
solved in  a  little  hot  water.  Last  thing,  add  three  table- 
spoons cold  water  and  beat  hard.    Ba,ke  in  square  tin. 

Mrs.  J.  M.  Coen. 

DEVIL'S  FOOD 

Two  cups  sugar,  three-quarters  cup  butter,  one  cup 
buttermilk  or  rich  sour  milk,  two  cups  pastry  flour,  one-half 
teaspoon  soda,  one  teaspoon  vanilla,  two  squares  melted 
chocolate,  yolks  of  five  eggs,  whites  of  two.  In  baking  at 
first  have  the  oven  a,  little  hotter  than  for  bread,  then  turn 
gas  down  some ;  must  bake  slowly.  Bake  in  four  or  five 
layers.    Use  devil's  food  frosting. 

Miss  Elizabeth  E.  Church. 

DEVIL'S  FOOD  FROSTING 

Make  a,  boiled  frosting,  using  two  heaping  teacups,  or 
one  pound,  pulverized  sugar,  one-half  cup  water.  Stir  this 
into  whites  of  three  well  beaten  eggs,  then  add  one-half 
square  melted  chocolate,  one-half  cup  cocoanut,  one  tea- 
spoon vanilla,  and  beat  till  cool. 

Miss  Elizabeth  E.  Church. 

DROP  CAKES 

One  cup  sugar,  one  cup  nuts,  one  cup  dates,  two  eggs 
beaten  separately,  two  tablespoons  flour,  three  teaspoons 
baking  powder.  Drop  on  buttered  tins  and  bake  in  moder- 
ate oven. 

Mrs.  John  R.  Hollister. 


94  CAKES 

ECONOMY  CAKE 

Beat  one  egg  in  a.  coffee  cup,  fill  cup  with  sweet  milk. 
Stir  together  one  rounded  tablespoon  butter  and ,  one  cup 
sugar,  and  the  egg  and  milk,  one  and  three-quarters  cups 
flour  which  has  been  thoroughly  sifted  with  two  rounded 
teaspoons  baking  powder  and  a  pinch  of  salt.  Flavor  to 
suit  taste.  Bake  in  two  thick  layers,  using  any  filling  pre- 
ferred. 

Mrs.  W.  M.  Thomas. 

PLAIN  FRUIT  CAKE 

Cream  one  cup  sugar  and  one-half  cup  butter.  Beat  in 
the  yolks  of  three  eggs,  then  add  two-thirds  cup  milk.  Stir 
in  one  cup  chopped  raisins  which  have  been  mixed  with  a 
little  of  the  flour,  one-half  teaspoon  cinnamon,  one-quarter 
teaspoon  cloves.  Sift  in  two  heaping  teaspoons  Rumford 
baking  powder  with  flour  enough  to  make  a  dough  which  is 
not  very  stiff.    Bake  in  a  moderate  oven. 

Miss  Van  Meenen. 

UNBAKED  FRUIT  CAKE 

One-half  pound  dates  chopped  fine,  one-half  pound  figs 
chopped  fine,  one-half  pound  citron  chopped  fine,  one-half 
pound  seedless  raisins  chopped  fine,  one-half  pound  w^alnut 
meats  chopped  fine.  Grind  or  chop  all  together.  Make  into 
a  loaf  and  roll  in  powdered  sugar  or  flour.  Keep  in  a  cool 
place.    Ready  to  cut  in  twenty-four  hours. 

Mrs.  E.  T.  Cooke. 

GOLD  CAKE 

One  cup  white  sugar,  one-half  cup  butter,  yolks  of  six 
eggs,  two-thirds  cup  sweet  milk,  two  teacups  flour,  one  tea- 


CAKES  95 

spoon  baking  powder.     Use  as  a  layer  or  with  one  cup 
broken  nut  meats. 

Mrs.  C.  H.  Murray. 

INFALLIBLE  LAYER  CAKE 

Break  two  eggs  into  a  cup  and  fill  with  sour  cream. 
Pour  into  a  bowl  and  stir  well  together,  adding  one-half 
^teaspoon  soda  dissolved  in  a  little  of  the  cream.  Add  one 
cup  sugar,  one  and  one-half  cups  flour,  and  one  and  one- 
half  teaspoons  baking  powder  in  flour.  Bake  in  layers  in  a 
quick  oven.  Use  any  desired  filling. 

Mrs.  John  Sutcliffe. 

MRS.  OGREN'S  LIGHTNING  CAKE 

One  and  one-half  cups  unsifted  flour,  one  cup  sugar, 
two  teaspoons  baking  powder,  two  eggs  broken  into  cup,  fill 
cup  with  sweet  milk  and  put  into  mixture,  four  tablespoons 
melted  butter,  not  hot,  one-half  teaspoon  sajt  and  any  kind 
of  flavoring.     Beat  very  hard  until  light. 

Eva  Ogren. 
MARSHMALLOW  LAYER  CAKE 

Three-quarters  cup  butter,  two  cups  granulated  sugar, 
whites  of  ten  eggs,  two  pints  flour,  two  teaspoons  baking 
.powder,  one  cup  rich  milk,  one  teaspoon  vanilla.  Rub  but- 
ter and  sugar  to  a  white  cream,  add  whites  of  eggs  beaten 
three  at  a  time  and  beat  the  mixture  a  little  between  each 
addition  of  eggs.  Then  add  flour,  sifted  with  the  baking 
powder,  milk  and  vanilla. 

Filling:  One  and  one-half  cups  sugar,  one-half  cup 
water,  whites  of  three  eggs,  one  teaspoon  vanilla,  one-half 
teaspoon  citric  acid.    Boil  sugar  and  water  to  a  thick  syrup. 


.96  CAKES 

Beat  eggs  stiff,  and  mix  in  syrup,  add  vanilla  and  citric 
acid.    Beat  until  cold. 

Mrs.  E.  M.  Landis. 

MOCHA  CAKE 

Yolks  of  five  eggs  creamed  with  one  cup  confectioner's 
sugar,  and  one  tablespoon  butter  that  has  previously  been 
creamed;  two  tablespoons  mocha  essence,  two  tablespoons, 
strong  coffee  (hot),  one  cup  flour,  one  heaping  teaspoon 
baking  powder,  pinch  salt.  Last,  well  beaten  whites.  Bake 
in  layers.  Put  together  with  mocha,  flavored  whipped  cream. 

Mrs.  Charles  J.  Tonk. 

NUT  CAKE 

Inexpensive  and  excellent.  One  cup  sugar,  one  and 
three-quarters  cups  flour,  one  cup  chopped  nuts,  three-quar- 
ters cup  milk  or  water,  two  tablespoons  butter,  two  tea- 
spoons baking  powder,  two  eggs,  salt  and  flavoring,  prefer- 
ably almond. 

Miss  Elizabeth  E.  Churchi 

NUT  LOAF  CAKE 

One-half  cup  butter,  two  cups  sugar,  three  eggs,  one  cup 
of  half  milk  and  half  water,  one  cup  English  walnuts  broken 
fine,  flour,  two  teaspoons  Rumford  baking  powder,  lemon 
flavor.  Bake  slowly  one  and  one-quarter  to  one  and  one- 
half  hours. 

Mrs.  Alexander  McLean. 

NUT  TEA  CAKES 

One  cup  light  brown  sugar,  one-half  cup  butter,  one-half 
cup  sweet  milk,  one  egg  yolk,  whites  of  two  eggs,  two  cups 


PROTECT  THE  PURITY 
OF  HOME  BAKING 


The  leavener  you  use  is  largely  re- 
sponsible for  the  flavor,  texture, 
wholesomeness  and  appearance  of 
your  home  baking.  This  is  why  it 
is  of  the  utmost  importance  that 
you  use 


Rumford 

iHi^THE  WHOLESOME  HiHM 

Baking  Powder 


No  housekeeper  can  use  Rumford 
without  realizing  the  saving  in 
money  and  materials. 


Mailed  Free— THE  NEW  RUMFORD  RECEIPE  BOOK 
Rumford  Company,  Providence,  R,  I, 


98  CAKES 

flour,  two  teaspoons  baking  powder,  one  teaspoon  vanilla, 
one  cup  hickory  nut  meats.  Cream  butter  and  sugar,  add 
milk  and  egg  whites  and  yolk  well  beaten.  Stir  in  the 
flour,  baking  powder,  and  nut  meats  well  mixed  together 
and  drop  on  well  oiled  tin  one  inch  and  one-half  apart. 

Mrs.  Frank  W.  Werner. 

OAT  MEAL  MACAROONS 

No.  1 

Two-thirds  cup  butter,  two-thirds  cup  brown  sugar,  one 
cup  rolled  oats,  one  egg,  one  teaspoon  soda,  one  cup  flour. 
Roll  very  thin  and  bake  in  a  hot  oven.  If  too  dry  to  roll 
easily,  add  one  tablespoon  cream. 

Mrs.  B.  F.  Bullard. 

OAT  MEAL  MACAROONS 

No.  2 

Two  eggs,  one  cup  sugar,  two  full  tablespoons  butter, 
melted,  one  small  teaspoon  salt,  three  cups  rolled  oats,  one 
heaping  teaspoon  baking  powder,  one  teaspoon  vanilla.  No 
flour.  Drop  with  teaspoon  on  greased  tins  about  three 
inches  apart.    Moderate  oven. 

Mrs.  B.  F.  Bullard. 

ONE  EGG  CAKE 

Two  cups  flour,  two  teaspoons  cream  of  tartar,  one  tea- 
spoon soda,  one  cup  sugar,  two  tablespoons  butter,  one  egg. 
Put  the  soda  in  a  cup,  break  the  egg  in  the  same  cup,  fill 
up  with  sweet  milk.  Stir  well  and  pour  into  flour  in  which 
the  cream  of  tartar  has  been  sifted.  Add  butter  and  sugar 
which  have  been  creamed.  Beat  well  and  flavor  with  lemon 
or  vanilla.    Bake  in  a  moderate  oven. 

Miss  Van  Meenen. 


CAKES  99 

ONE,  TWO,  THREE,  FOUR  CAKE 

One  cup  butter,  two  cups  sugar,  three  cups  flour,  four 
eggs,  one  cup  milk,  two  rounded  teaspoons  baking  powder 
sifted  with  flour.  Cream  butter  and  sugar,  add  flour  and 
milk  alternately,  beat  eggs  lightly  and  add.  Bake  in  loaf. 
This  makes  a  large  cake. 

Mrs.  W.  M.  Thomas. 

ORANGE  CAKE 

No.  1 

Two  cups  sugar,  three-quarters  cup  butter,  whites  of 
three,  yolks  of  five  eggs.  Grate  rind  of  one  large  orange, 
add  juice  and  fill  cup  up  with  water.  Three  cups  flour,  two 
teaspoons  baking  powder.  Frosting,  boiled,  using  two  cups 
of  sugar,  one  cup  water,  whites  of  tAvo  eggs,  one  tablespoon 
orange  pulp.     (This  makes  two  sheets  or  four  layers.) 

Mrs.  William  G.  Cook. 

ORANGE  CAKE 

No.  2 

Three-quarters  cup  butter,  one  cup  sugar,  two  cups 
flour,  one-half  cup  orange  juice,  yolks  of  eight  eggs,  two 
teaspoons  baking  powder,  grated  rind  of  one  orange,  citron 
cut  in  thin  pieces.    Bake  in  loaf  and  use  white  icing. 

Miss  Elizabeth  E.  Church. 

PEACH  CAKE 

Peel  nine  or  ten  peaches,  halve.  Cover  bottom  of  long 
shallow  cake  tin  with  oiled  paper.  Place  peaches  upside 
doAvn  on  paper  and  pour  over  them  any  rich  plain  cake 
batter.  Bake  in  moderate  oven  until  cake  is  done.  Cool 
and  turn  out  on  platter  with  peaches  on  top.     Sprinkle 


100  CAKES 

lightly  with  powdered  sugar.  Serve  with  plain  cream, 
chilled  whipped  cream,  flavored,  or  with  a  cottage  pudding 
sauce. 

Miss  Margaret  Dawes. 

PINK  AND  WHITE  CAKE 

Two  cups  sugar,  three-quarters  cup  butter,  six  eggs, 
whites  only,  one  cup  cold  water,  three  cups  flour,  two  tea- 
spoons baking  powder.  Cream  butter  and  one  and  one- 
quarter  cups  of  sugar.  Add  flour  and  cold  water  alternate- 
ly. Then  the  beaten  whites  containing  the  remainder  of 
the  sugar.  Color  half  of  mixture  pink.  Bake  in  two  layers, 
put  together  with  white  icing.    Delicious. 

Mrs.  E.  B.  Whitfield. 

PRINCE  OF  WALES  CAKE 

Butter  size  of  an  egg,  one  and  one-quarter  cups  sugar, 
cream  together.  Three  eggs,  save  two  of  the  whites  for 
frosting.  Beat,  and  add  to  above:  Five  tablespoons  mo- 
lasses, scant,  one  teaspoon  cinnamon,  one  teaspoon  allspice, 
three-quarters  teaspoon  cloves,  one-hajf  teaspoon  grated 
nutmeg,  one  and  one-quarter  cups  sour  milk,  in  which  dis- 
solve one  and  one-half  level  teaspoons  soda,  stir  well  before 
adding  to  batter.  Two  and  one-quarter  level  cups  flour 
sifted  three  times  after  measuring,  three-quarters  cup  rai- 
sins, chopped  and  dredged  with  some  of  the  flour,  one- 
quarter  cup  chopped  walnuts.  Bake  in  moderate  oven 
three-quarters  to  one  hour  in  square  flat  pan.  When  cool 
ice  with  one  cup  sugar,  one-quarter  cup  water,  boil  till  it 
threads.  Add  two  egg^  whites  well  beaten  and  one-half 
teaspoon  lemon  extract. 

Mrs.  Harry  Olson. 


CAKES  101 

RAISED  CAKE 

This  recipe  is  at  least  one  hundred  and  fifty  years  old. 
Except  for  the  modern  yeast  cake,  it  is  just  as  Great  Grand- 
mother made  it.  It  is  better  after  a  few  days.  Nine  cups 
flour,  four  cups  sugar,  three  cups  butter,  one  and  one-half 
large  yeast  cakes  (one  cup  home  made  yeast) ,  two  eggs,  one 
pint  milk,  one  teaspoon  saleratus,  one  wineglass  brandy,  one 
grated  nutmeg,  enough  raisins,  currants,  chopped  citron, 
lemon  and  orange  peel  to  make  three-quarters  of  a  pound. 
Cream  butter,  add  sugar  gradually,  blend  well.  Take  one- 
half  this  mixture,  add  to  it  one-half  the  flour,  well  sifted ; 
heat  milk,  Avhen  lukewarm,  dissolve  yeast  in  it,  add,  and 
beat  all  well.  Set  to  rise  in  warm  place,  well  covered  for 
seven  or  eight  hours.  Then  add  the  remainder  of  the  butter 
and  sugar,  soda  dissolved  in  a  little  water,  one-quarter  tea- 
spoon salt,  the  eggs,  beaten  till  light,  nutmeg,  brandy  and 
the  remainder  of  the  sifted  flour,  then  floured  fruit.  Grease 
three  large  bread  tins,  put  one-third  of  the  mixture  into 
each,  set  to  rise  again  in  a.  warm  place,  for  two  or  three 
hours,  and  bake  like  bread.  Very  good  and  a  little  differ- 
ent. Mrs.  S.  D.  Snow. 

SHORT  CAKE  DOUGH 

Sift  together  three  times :  Two  cups  flour,  one-hajf  tea- 
spoon salt,  two  rounded  teaspoons  baking  powder.  Now 
rub  in  with  the  hands  one-quarter  cup  butter.  Beat  one  egg 
well,  mix  with  a  scant  cup  sweet  milk,  and  beat  into  the 
flour.    Bake  quickly.    Let  cool  before  cutting. 

Mrs.  Charles  J.  Tonk. 

SMALL  CAKES  OR  LOAF  CAKE 

One  cup  granulated  sugar,  one-half  cup  butter  or  lard 
(or  mixed),  one-half  cup  milk,  one  and  one-half  cups  flour, 
two  level  teaspoons  baking  powder,  two  eggs,  separate  yolks 


102  CAKES 

and  whites.  Beat  butter  to  a  cream,  add  sugar  gradually, 
then  the  beaten  yolks,  the  flour  and  the  milk  alternately, 
and  lastly,  the  stiffly  beaten  whites.  The  baking  powder  is 
sifted  with  the  flour.  Cover  with  powdered  sugar  or  cocoa- 
nut. 

Miss  Allie  F.  Armstrong. 

SNOWFLAKE  CAKE 

Whites  of  four  eggs,  half  cup  of  butter,  one  and  one- 
half  cups  sugar,  three-quarters  cup  milk ;  two  cups  pastry 
flour,  sifted  four  times  with  two  and  one-half  level  tea- 
spoons baking  powder,  one  teaspoon  vanilla.  Cream  butter, 
add  sugar  and  beat ;  add  a  little  of  the  flour,  then  milk  and 
flour  alternately  until  all  is  used.  Beat  five  minutes  with 
an  up  stroke  and  always  in  the  same  direction.  Add  flavor- 
ing and  the  stiffly  beaten  whites,  cutting  them  in  lightly. 
Pour  into  a  tube  pan  that  has  been  greased  and  floured. 
Bake  in  moderate  oven.     Ice. 

Mrs.  W.  M.  Thomas. 

RICH  SOUR  CREAM  CAKE 

Break  two  eggs  into  measuring  cup,  fill  up  with  cream, 
one  cup  sugar,  one  and  one-half  cups  flour,  one  teaspoon 
soda,  one  teaspoon  cream  of  tartar,  salt  and  flavoring. 
Good  for  loaf  or  layers. 

Miss  Elizabeth  E.  Church. 

MRS.  OGREN/S  SOUR  MILK  CAKE 

One  egg,  one  cup  sugar,  butter  size  of  egg,  one-half  cup 
chopped  raisins,  one  teaspoon  cinnamon,  one-half  teaspoon 
cloves,  two  cups  flour,  one-half  teaspoon  salt,  one  teaspoon 
soda  put  in  one  cup  of  sour  milk  or  cream.  BaJ^e  one-half 
hour. 

Eva  Ogren. 


CAKES  103 

SOUR  MILK  CAKE 

No.  1 

One  and  one-quarter  cups  sugar,  one  large  tablespoon 
butter,  two  eggs,  one  cup  sour  milk,  Avith  one-half  teaspoon 
soda,  and  two  cups  flour  with  one  teaspoon  baking  powder. 
Bake  in  a  moderate  oven. 

Mrs.  Joseph  Frank. 

SOUR  MILK  CAKE 

No.  2 

One-qua.rter  cup  butter,  one  cup  sugar,  one  cup  sour 
milk,  two  cups  flour,  one  level  teaspoon  soda,  cloves  ajid 
cinnamon  to  taste.     Bake  slowly  forty-five  minutes. 

Mrs.  L.  M.  Berry. 

SPICE  CAKE  WITH  FUDGE  FROSTING 

Two  cups  sugar,  one-half  cup  butter  and  lard,  mixed, 
three  egg  j^olks,  dropped  in  one  by  one  and  beaten,  one  small 
cup  sour  milk,  two  and  one-half  cups  flour,  one  cup  raisins, 
plumped  in  hot  water  and  dried,  one  teaspoon  cinnamon 
and  cloves,  one  teaspoon  soda,  two  tablespoons  cocoa.  Beat, 
add  white  of  eggs,  well  beaten. 

Frosting:  Two  cups  brown  sugar,  one  cup  milk,  piece 
of  butter  size  of  egg.  Cook  until  it  threads.  Let  stajid  for 
five  minutes,  and  then  beat. 

Mrs.  E.  B.  Whitfield. 

CREAM  SPICE  CAKE 

Two  cups  brown  sugar,  one-half  cup  butter,  two  tea- 
spoons cinnamon,  one-half  teaspoon  cloves,  one  cup  sour 
cream,  one  teaspoon  soda,  two  eggs,  two  cups  flour. 

Frosting:  One  cup  powdered  sugar.  Orange  juice 
enough  to  have  it  stick  together. 

Mrs.  F.  H.  Gansbergen. 


104  CAKES 

SPICE  CAKE 

No.  1 

Two  cups  sugar,  two  and  one-half  cups  paltry  flour,  one 
cup  sweet  milk,  three-quarters  cup  butter,  one-half  cup 
raisins,  one-half  cup  nuts,  cut  or  chopped,  three  eggs,  one- 
half  nutmeg,  one-half  teaspoon  cloves,  one  teaspoon  cin- 
namon, three  teaspoons  baking  powder.  Bake  in  two  loaves 
to  cut  in  squares.    Moderate  oven. 

Miss  Elizabeth  E.  Church. 

SPICE  CAKE 

No.  2 

One  cup  butter,  or  less,  two  cups  brown  sugar,  one  cup 
buttermilk,  three  and  one-quarter  cups  flour,  three  eggs, 
four  teaspoons  cocoa,  one  teaspoon  cinnamon,  one-half  tea- 
spoon cloves,  one  nutmeg,  salt,  two, teaspoons  soda.  Bake 
in  gem  tins. 

Miss  Elizabeth  E.  Church. 

SPICE  CAKE 

No.  3 

Two  cups  brown  sugar,  four  eggs,  one-half  cup  butter, 
one  teaspoon  soda,  one  cup  thick  sour  milk,  two  teaspoons 
cinnamon,  two  teaspoons  nutmeg,  one-half  teaspoon  cloves, 
one  cup  raisins,  two  cups  flour. 

Mrs.  S.  F.  Perrigo. 

SPICE  CAKE 

No.   4 

One  cup  granulated  sugar,  butter  the  size  of  an  egg,  one 
egg,  one  cup  sour  milk,  one  teaspoon  soda,  one  teaspoon 
cinnamon,  one-half  teaspoon  each  cloves  and  allspice,  one 
and  one-half  cups  flour. 

Mrs.  W.  M.  Thomas. 


CAKES  •  105 

SPICE  CAKE 

No.    5 

One  egg,  one-half  cup  sour  milk,  one  cup  sugar,  one  tea- 
spoon soda,  two  cups  flour,  one  teaspoon  cinnamon,  one- 
half  cup  raisins,  one-half  cup  nuts. 

Mrs.  George  A.  MacCorkle. 

SPONGE  CAKE 

No.  1 

This  is  a  nice  and  inexpensive  cake.  Served  hot  with 
sauce,  it  is  a  good  pudding;  cold,  it  may  be  cut  in  thin 
slices  and  heaped  with  sweetened  whipped  cream,  flavored 
with  vanilla.  It  is  also  a  good  batter  to  pour  over  apple, 
peach  or  plum  cake.  One  and  one-half  cups  flour,  two  tea- 
spoons Rumford  baking  powder,  one  cup  sugar,  one  tea- 
spoon flavoring  (may  be  omitted),  two  eggs,  milk  or  cream. 
Sift  flour,  baking  powder  and  sugar  together  three  times, 
adding  a.  pinch  of  salt.  Break  the  eggs  into  a  half-pint  cup, 
and  fill  to  the  brim  with  milk  or  cream.  Turn  this  into 
mixing  bowl,  and  beat  well,  adding  graduall.y  the  sifted  dry 
ingredients.  Then  add  flavoring,  and  beat  for  five  minutes. 
Bake  from  twenty  to  forty  minutes  in  a  moderate  oven.  It 
may  be  baked  in  an  oblong,  shallow  pan;  when  done,  turn 
it  out,  spread  jelly  or  jam  over  it,  and  roll  up  for  a  jellj^ 
roll.  Or  it  will  make  a  good  laj^er  cake,  with  jelly,  whipped 
cream,  finiit,  cocoanut,  or  melted  sweet  chocolate  betw^een 
the  layers. 

Mrs.  S.  D.  Snow. 

SPONGE  CAKE 

No.  2 

■  Five  eggs,  two  scant  cups  sugar,  four  tablespoons  boiling 
water,  two  cups  sifted  flour,  two  teaspoons  baking  powder, 
one-half  teaspoon  lemon  extract,  if  desired — not  necessary. 


106  CAKES 

Beat  yolks  of  eggs  very  light,  then  add  sugar  gradually. 
Beat  together  for  about  five  minutes.  Add  boiling  water 
slowly.  Stir  in  sifted  flour  and  baking  powder.  Last,  the 
beaten  whites  of  eggs  folded  in.  Bake  in  a  moderate  oven 
twenty  to  thirty  minutes. 

Mrs.  William  A.  Olson. 

SPONGE  CAKE 

No.  3 

Two  eggs,  scant  cup  sugar,  one-half  cup  hot  water,  one 
cup  flour,  heaping  teaspoon  baking  powder,  one-quarter  tea- 
spoon salt,  one-half  teaspoon  vanilla.  Beat  eggs  till  smooth. 
Sift  flour  and  baking  powder  together  four  times.  Add 
sugar  to  eggs,  then  flour;  cream  well  together,  add  water 
with  flavoring  and  salt.  Bake  twenty-five  minutes  in  mod- 
erate oven. 

Mrs.  B.  H.  Clark. 

SPONGE  CAKE 

No.  4 

Six  eggs,  one  and  one-half  cups  granulated  sugar,  one 
cup  flour,  one  tablespoon  lemon  juice.  Beat  yolks  stiff,  add 
sugar.  Beat  whites  separately,  add  lemon  juice,  beat  until 
it  has  a  cooked  appearance;  add  yolks  and  sugar  slowly, 
then  add  flour,  folding  it  in.  Sift  flour  and  sugar  five  or 
six  times.    Bake  slowly. 

Mrs.  W.  M.  Thomas. 

SPONGE  CAKE 

No.   5 

One  ajid  one-half  cups  sugar,  one  and  one-half  cups 
flour,  four  eggs,  one-half  cup  orange  juice,  one  teaspoon 
baking  powder,   one  teaspoon   vanilla.     Beat  yolks  with 


CAKES  107 

orange  juice  until  foamy.    Add  sugar,  flour  and  whites  of 
eggs,  well  beaten.    Bake  in  moderate  oven. 

Mrs.  E.  B.  Whitfield. 

SPONGE  CAKE 

No.   6 

Two  eggs,  one  cup  sugar,  one  cup  flour,  one  teaspoon 
baking  powder  sifted  with  flour,  one-third  cup  hot  water, 
one-quarter  teaspoon  salt,  flavoring.  Beat  eggs  lightly,  add 
other  ingredients  in  order  given. 

Mrs.  W.  M.  Thomas. 

SPONGE  CAKE 

No.  7 

Three  eggs,  beaten  separately.  One  cup  sugar,  one  cup 
flour,  one-half  cup  hot  water,  one  teaspoon  baking  powder. 
Add  whites  last.  Bake  slowly  either  in  a  loaf  or  in  gem 
pans. 

Mrs.  J.  Henry  Truman. 

SPONGE  DROPS 

Two  eggs  beaten  very  light.  Beat  in  a  scant  cup  of 
sugar,  and  an  even  cup  flour,  one  heaping  teaspoon  baking 
powder,  scant  hajf-cup  boiling  water,  one-half  teaspoon 
vanilla.  Use  wire  egg  beater  in  place  of  spoon.  Moderate 
oven.  (This  baked  in  two  layers  makes  an  excellent  cake 
for  Washington  pie  or  strawberry  short  cake.) 

Mrs.  William  G.  Cook. 

SUNSHINE  CAKE 

Six  eggs,  well  beaten  separately,  one  and  one-quarter 
cups  sugar,  one  cup  flour,  one-third  teaspoon  cream  tartar, 


108  CAKES 

pinch  salt.  Beat  whites  of  eggs  until  foamy,  add  cream  of 
tartar,  beat  very  stiff,  add  sugar ;  put  salt  in  egg  yolks,  beat, 
add  to  beaten  whites  and  sugar,  fold  in  flour.  Bake  forty 
minutes. 

Mrs.  Frank  W.  Werner. 

SAND  TARTS       • 

One-half  pound  butter,  one  pound  brown  sugar  (two 
and  three-quarters  cups) ,  three  eggs,  one  pound  flour  ( four 
cups).  Cream  butter,  add  sugar,  beaten  eggs  (leaving  out 
the  white  of  one),  and  lastly,  the  flour.  Roll  thin,  cut  into 
three-inch  squares.  Brush  over  Avith  the  white  of  egg  and 
sprinkle  with  granulated  sugar  and  cinnamon  mixed.  Put 
a  raisin  or  half  walnut  in  center  of  each  and  bake  in  a  quick 
oven. 

Miss  Allie  F.  Armstrong. 

VANILLA  WAFERS 

One  cup  sugar,  two-thirds  cup  butter,  one  egg,  four  table- 
spoons milk,  two  teaspoons  baking  powder,  two  teaspoons 
vanilla,  flour  to  roll.     Roll  thin. 

Mrs.  C.  a.  Goodwin. 

WASHINGTON  PIE 

One  egg,  one-half  cup  butter,  one  cup  sweet  milk,  one 
cup  sugar,  two  cups  flour,  two  teaspoons  baking  powder. 
Bake  in  two  layers,  when  done  put  between  them  some  kind 
of  jam.     Nice  for   dessert. 

Mrs.  Martin  Madson. 

WALNUT  CAKE 

One  cup  sugar,  one  cup  butter,  four  eggs,  beaten  sepa- 
rately, one-half  cup  milk,  two  cups  flour,  three  teaspoons 


CAKES  109 

baking  powder,  one  cup  walnuts,  chopped  fine.     Bake  in 
laj^ers  in  moderate  oven. 

Filling:  One  cup  milk  or  cream,  one-half  cup  sugar, 
two'  egg  yolks,  one  teaspoon  cornstarch.  Mix  thoroughly 
and  boil  until  it  thickens.  Let  cool  and  add  vanilla  and  one 
cup  chopped  nuts. 

Mrs.  Louis  Wittbold. 

WHITE  CAKE  FOR  LOAF  OE  LAYER 

No.  1 

One  and  one-half  cups  sugar,  one-half  cup  butter,  one 
cup  milk,  three  cups  flour,  three  teaspoons  baking  powder, 
salt  and  flavoring,  whites  of  four  eggs.  To  vary  this,  two 
cups  flour  and  one  cup  cornstarch  is  good.  Made  in  three 
layers,  with  currants  in  the  middle  one,  raisins  and  nuts 
added  to  boiled  frosting  to  put  betw^een  the  layers  and 
plain  icing  on  top,  is  a  truly  regal  cake. 

Miss  Elizabeth  E.  Church. 

WHITE  CAKE 

-Xo.  2 

Cream  one  cup  sugar  with  one-half  cup  butter,  add  two- 
thirds  cup  milk.  Sift  two  heaping  teaspoons  Rumford 
baking  powder  in  flour  enough  to  make  a  soft  dough.  Flavor 
with  vanilla.  Stir  in  the  beaten  whites  of  three  eggs  and 
bake  in  a  moderate  oven. 

Miss  Van  Meenen. 

WHITE  CAKE 

No.  3 

One-half  cup  butter,  two  cups  flour,  one  and  one-half 
cups  sugar,  two  teaspoons  baking  powder,  three-quarters 
cup  milk,  four  egg  whites  beaten  stiff. 

Mrs.  Lewis  B.  Sinclair. 


110  CAKES 

WHITE  CAKE 

No.  4 

Whites  of  six  eggs,  one  and  one-half  cups  sugar,  one- 
half  cup  butter,  three-quarters  cup  milk,  two  cups  flour,  one 
teaspoon  baking  powder. 

Mrs.  C.  H.  Murray. 

WHITE  CAKE  WITH  CHOCOLATE  FILLING 

Two  eggs,  beat.  One  cup  sugar,  beat.  One  cup  flour, 
beat  all  together.  One  teaspoon  baking  powder,  pinch  of 
salt.  Heat  one-half  cup  milk  with  two  tablespoons  butter. 
Pour  boiling  milk  on  the  mixture.  It  will  become  very  thin, 
but  thickens  in  cooking. 

Filling:  One-half  cup  brown  sugar,  four  tablespoons 
bitter  chocolate,  three  tablespoons  cream,  or  four  of  milk. 
Cook  just  enough  to  thicken.     Very  good. 

Mrs.  E.  B.  Whitfield. 

BOSTON  COOKIES 

Three-quarters  cup  butter,  one  and  one-half  cups  sugar, 
three  eggs  beaten  light,  one  teaspoon  soda  dissolved  in  one- 
quarter  cup  hot  water,  three  cups  flour,  one  cup  chopped 
nuts,  one  cup  chopped  raisins,  one  teaspoon  cinnamon. 
Drop  on  buttered  tins  by  teaspoonsful.  Bake  in  moderate 
oven. 

Mrs.  William  G.  Cook. 

CHOCOLATE  COOKIES 

One  cup  bro^vn  sugar,  one-half  cup  melted  butter,  one 
egg,  one-half  cup  sweet  milk,  in  which  one-half  teaspoon 
soda  is  dissolved,  two  tablespoons  melted  chocolate,  one  and 
one-half  cups  sifted  flour,  three-quarters  cup  raisins,  three- 


CAKES  111 

quarters  cup  chopped  nuts.     Drop  on  greased  tin  from 
spoon. 

Mrs.  Frank  W.  Werner. 

FRUIT  COOKIES 

No.  1 

Two  cups  light  brown  sugar,  one  cup  butter  and  lard, 
two  eggs  beaten,  two-thirds  cup  cream  or  sour  milk,  one 
teaspoon  soda,  two  teaspoons  cinnamon,  one-half  teaspoon 
cloves,  one-half  teaspoon  nutmeg,  two  cups  raisins,  one-half 
cup  chopped  nuts,  pinch  of  salt,  about  three  and  one-half 
cups  flour.  Mix  in  order  given.  Use  enough  flour  to  make 
it  easy  to  handle  but  do  not  get  too  stiff.  Roll  out  and  cut 
round,  sprinkle  granulated  sugar  over  top  and  put  a  nut 
in  the  center  of  each.  Do  not  have  oven  too  hot.  Watch 
closely. 

Mrs.  W.  M.  Thomas. 

FRUIT  COOKIES 

No.  2 

Beat  to  a  cream  one  cup  sugar,  one-half  cup  butter  or 
shortening;  add  one-half  cup  sweet  milk,  one  egg  well 
beaten,  two  and  one-half  cups  flour,  three  level  teaspoons 
baking  powder.  Cut  out  rounds,  moisten  edges,  and  put 
together  with  the  following  filling  between :  Three-quarters 
cup  sugar,  one  cup  boiling  water,  one  cup  chopped  raisins 
or  figs,  one-half  cup  nut  meats.  Press  edges  together  and 
bake. 

Mrs.  Frank  W.  Werner. 

GINGER  COOKIES 

One  cup  each  of  sugar,  butter  and  New  Orleans  molas- 
ses ;  beat  well.  Pour  over  this  one-half  cup  of  boiling  water 
and  add  one  tablespoon  even  full  of  soda.    Put  on  stove  to 


112  CAKES 

boil.     Cool ;  add  one  teaspoon  ginger,  flour  enough  to  roll. 
Roll  thin  and  bake  in  hot  oven. 

Mrs.  Martin  Madson. 

OATMEAL  COOKIES 

No.  1 

One  cup  sugar,  one  cup  butter  and  lard,  two  eggs,  two 
tablespoons  sour  or  buttermilk  mixed  with  one  teaspoon  soda, 
one  teaspoon  cinnamon,  one-half  teaspoon  allspice,  one-half 
teaspoon  cloves,  one-half  teaspoon  nutmeg,  one  cup  chopped 
raisins,  one-half  cup  chopped  English  walnuts,  two  cups 
uncooked  rolled  oats,  two  cups  flour.  Drop  on  buttered 
tins  with  teaspoon.    This  makes  about  fifty  cookies. 

Mrs.  Fred  P.  Pool. 

OATMEAL  COOKIES 

No.  2 

One  cup  sugar,  three-quarters  cup  lard  or  butter,  one 
and  one-half  cups  flour,  one  and  one-half  cups  oatmeal,  one 
cup  chopped  raisins,  two  eggs,  two  teaspoons  cinnamon, 
three-quarters  teaspoon  soda  dissolved  in  hot  water. 

Mrs.  J.  Henry  Truman. 

PISTACHIO  COOKIES 

One  cup  granulated  sugar,  one-half  cup  butter,  yolks 
of  two  eggs,  three  tablespoons  sour  cream,  one-fourth  tea- 
spoon soda,  one  cup  Sultana  raisins,  one  large  teaspoon 
pistachio  flavoring,  flour  enough  to  make  a  soft  dough. 
Sprinkle  with  sugar. 

Mrs.  Martin  Madson. 

SOUR  CREAM  COOKIES 

One  cup  sugar,  one  cup  butter,  one  cup  sour  cream, 
three  eggs  beaten,  one  teaspoon  soda,  one  scant  teaspoon 


CAKES  113 

baking  powder.  Cream  sugar  and  butter,  dissolve  soda  in 
cream;  mix  together,  and  add  enough  flour  to  make  a  soft 
dough.  Flavor  to  taste.  Roll  out  rather  thick,  sprinkle 
granulated  sugar  over  top.    Bake  in  moderate  oven. 

Mrs.  W.  M.  Thomas. 

CHOCOLATE  CRULLERS 

Two  eggs,  beaten  until  creamy,  one  cup  sugar,  one  table- 
spoon melted  butter,  one-half  teaspoon  each  of  salt  and 
cinnamon,  one  square  grated  chocolate.  Mix  the  above  well, 
and  add  one  cup  sweet  milk,  three  cups  flour,  two  tea- 
spoons baking  powder.  Roll  out  about  one-fourth  inch  thick, 
cut  and  cook  in  smoking  hot  fat  to  a  golden  brown.  When 
cool  roll  in  sugar. 

Mrs.  B.  F.  Bullard. 

DOUGHNUTS 

No.  1 

Two  eggs,  two  small  cups  sugar,  one  pint  milk,  one- 
quarter  teaspoon  salt,  three  teaspoons  baking  powder,  four 
small  cups  flour.  Make  a  stiff  batter  of  these  ingredients, 
and  drop  from  tablespoon  into  hot  lard.  When  done 
sprinkle  with  powdered  sugar. 

Mrs.  Joseph  Frank. 

DOUGHNUTS 

No.  2 

One  cup  sugar,  dissolved  in  one  cup  milk.  Yolks  of  four 
eggs  well  beaten,  one-half  grated  nutmeg,  three  level  tea- 
spoons baking  powder,  flour  enough  to  make  soft  dough. 
Economical,  because  whites  of  eggs  may  be  used  for  cake. 


I^ 


RS.  E.  B.  Whitfield. 


114  CAKES 

POTATO  FRIED  CAKES 

Four  heaped  tablespoons,  or  more,  of  mashed  potatoes, 
butter  about  size  of  English  walnut,  one  cup  granulated 
sugar,  one-half  cup  sweet  milk,  two  eggs,  four  teaspoons 
baking  powder,  salt,  vanilla  and  nutmeg,  flour  to  roll  very 
soft,  sifted  two  or  three  times.    This  makes  three  dozen. 

Miss  Elizabeth  E.  Church. 

GINGERBREAD 

No.  1 

One  cup  molasses,  one  cup  sugar,  four  large  spoonsful 
melted  shortening,  one  cup  sour  milk,  one  teaspoon  soda,  in 
warm  water,  two  eggs,  not  beaten,  flour  enough  to  make  a 
soft  dough,  about  two  and  one-half  cups,  one  teaspoon  gin- 
ger, two  teaspoons  cinnamon,  and  the  juice  of  one  lemon. 
Bake  one  hour  in  a  very  slow  oven. 

Miss  Van  Meenen. 

GINGERBREAD 

No.  2 

One  cup  molasses,  one  teaspoon  soda,  one  teaspoon  gin- 
ger, one  tablespoon  butter  or  lard,  one-half  cup  boiling 
water,  two  cups  flour,  a  little  salt.  Stir  molasses,  soda, 
ginger,  butter  and  salt  together,  then  pour  on  boiling  water 
and  add  flour.    Beat  well  and  bake  in  a  shallow  pan. 

Mrs.  C.  a.  Goodwin. 

GINGERBREAD 

No.  3 

One-half  cup  lard,  one  teaspoon  soda,  salt.  Fill  the  cup 
with  boiling  water.  One  cup  molasses,  one  level  teaspoon 
ginger,  one  heaping  teaspoon  cinnamon,  one  and  one-half 
cups  flour. 

Mrs.  J.  Henry  Truman. 


CAKES  115 

GINGERBREAD 

No.  4 

One-half  cup  sugar,  one-half  cup  molasses,  one-half  cup 
lard  and  butter,  one-half  cup  water,  one  teaspoon  soda,  one 
and  one-half  cups  flour,  one  egg. 

Mrs.  Edward  H.  Turner. 

GINGER  DROPS 

One  cup  each  of  sugar,  molasses,  lard  and  hot  water, 
one  teaspoon  soda,  a  pinch  of  salt,  ginger  to  taste,  flour  to 
make  very  stiff.  Drop  in  dabs  quite  far  apart  in  buttered 
tins.  Sprinkle  with  sugar  and  bake  quickly.  It  may  re- 
quire two  or  three  trials  to  make  these  just  right. 

Mrs.  Martin  Madson. 

SOFT  GINGERBREAD 

No.  1 

To  one  and  one-half  cups  sifted  flour  add  one  level  table- 
spoon ginger,  one  level  teaspoon  cinnamon,  a  scant  level 
teaspoon  soda  and  a.  few  grains  of  salt.  Mix  well  and  sift. 
Beat  one-fourth  cup  butter  and  one-fourth  cup  light  brown 
sugar  to  a  cream,  add  one  egg  well  beaten  and  gradually 
one-half  cup  New  Orleans  molasses.  Add  alternately  with 
one-half  cup  thick  sour  milk  to  the  dry  ingredients.  Beat  to 
a  smooth  batter,  pour  onto  a  well  buttered  pan  and  bake 
immediately  in  a  moderate  oven. 

Mrs.  George  Campbell. 

SOFT  GINGERBREAD 

No.  2 

One  cup  brown  sugar,  one  cup  molasses,  one-half  cup 
butter,  one  cup  warm  water,  one  egg,  one  level  teaspoon 
soda,  two  cups  flour,  one  teaspoon  ginger,  one  teaspoon  cin- 


116  CAKES 

namon,  one-half  teaspoon  cloves.    Bake  in  two  sheet  pans, 
in  slow  oven  one-half  hour. 

Mrs.  Lewis  B.  Sinclair. 

SOFT  GINGERBREAD 

No.  3 

Butter  size  of  egg,  melt,  stir  into  one  cup  molasses, 
heated.  One  teaspoon  ginger,  one-half  teaspoon  cinnamon. 
Cool,  and  add  two  cups  flour,  one  teaspoon  soda  dissolved 
in  one  tablespoon  hot  water.  Bake  in  hot  oven.  Cheap 
and  good. 

Mrs.  E.  B.  Whitfield. 

HERMITS 

No.  1 

One  and  one-half  cups  brown  sugar,  one  cup  butter, 
three  eggs  well  beaten,  two  tablespoons  molasses,  one  tea- 
spoon soda,  little  salt,  one  teaspoon  cinnamon,  two  and  one- 
half  cups  flour,  one  cup  English  walnuts  cut  up,  one  cup 
raisins  cut  up.  Drop  by  teaspoonsful  in  buttered  tins  and 
bake  ten  or  fifteen  minutes. 

Mrs.  D.  C.  Prescott. 

HERMITS 

No.  2 

Three  cups  brown  sugar,  one  cup  butter,  or  half  drip- 
pings, one  cup  sour  milk,  one  large  teaspoon  soda,  four 
eggs,  two  teaspoons  cinnamon,  two  teaspoons  cloves,  two  tea- 
spoons nutmeg,  two  cups  chopped  raisins,  or  part  nuts. 
Flour  so  batter  will  drop  from,  spoon,  three  and  one-eighth 
cups.     This  makes  thirty-four  cakes. 

Miss  Elizabeth  E.  Church. 


CAKES  117 

CARAMEL  FILLING 

One  and  one-half  cups  brown  sugar,  three-fourths  cup 
sweet  cream,  small  piece  of  butter.  Boil  until  thick  enough 
to  spread  on  cake. 

Mrs.  Martin  Madson. 

DELICIOUS  CAKE  FILLING 

One  cup  sugar,  one-quarter  cup  water,  boil  till  it 
threads,  about  six  minutes.  Allow  to  cool  without  stirring, 
and  then  stir  till  creamy.  One  cup  fresh  cocoanut,  the 
grated  rind  of  an  orange.  Wash  the  orange  well,  and  only 
grate  off  the  yellow  part.  Combine  with  fondant,  and 
spread  over  cake. 

Mrs.  S.  D.  Snow. 

SOUR  CREAM  FILLING  FOR  CAKE 

One  cup  each  of  sour  cream,  sugar  and  chopped  nuts. 
Boil  until  it  strings  from  spoon.  Beat  until  ready  for 
cake. 

Mrs.  Martin  Madson. 

BOILED  FROSTING 

Into  a  double  cooker  put  one  cup  sugar,  four  table- 
spoons cold  water,  whites  of  two  eggs.  Beat  for  ten  min- 
utes.    Keep  boiling  while  beating. 

Mrs.  Willis  I.  Saunders. 

MILK  FROSTING 

Boil  one  and  one-half  cups  of  sugar,  one-half  cup  sweet 
milk,  one  teaspoon  butter  twelve  minutes,  remove  from  the 


118  CAKES 

stove  and  add  one  teaspoon  vanilla.       Beat  until  of  the 
consistency  to  spread. 

Mrs.  Martin  Madson. 

GELATINE  ICING 

Cover  a  tablespoon  of  gelatine  with  four  of  water,  soak 
for  one-half  hour,  then  dissolve  over  hot  water,  strain  into 
a  bowl.  Add  a  teaspoon  of  lemon  juice  and  as  much  pow- 
dered sugaj  as  will  spread  over  the  cake  nicely. 

Mrs.  Martin  Madson. 

MAPLE  ICING 

Three  cups  brown  sugar,  six  tablespoons  cream,  five 
tablespoons  butter.  Mix  over  fire,  boil  about  five  minutes 
till  small  amount  dropped  in  water  forms  soft  ball.  Remove 
from  fire  and  stir  till  it  will  spread  nicely. 

Mrs.  E.  T.  Cooke. 


PUDDINGS  AND  PASTRY 


BREAD  PUDDING 

One  pint  milk,  one-half  cup  sugar,  one  cup  fine  bread 
crumbs,  two  eggs^  one  tablespoon  melted  butter,  nutmeg 
to  taste,  one-half  cup  raisins,  one-eighth  teaspoon  soda  dis- 
solved in  hot  water.  Soak  the  bread  in  the  milk,  beat  the 
yolks  separately,  then  add  the  soaked  bread  and  beat  to- 
gether. Add  the  sugar,  butter,  spice,  and  then  the  soda. 
Fold  in  the  beaten  whites.  Bake  until  the  custard  will 
raise  at  the  edges  with  a  spoon. 

Mrs.  Lester  L.  Jones. 

CARROT  PUDDING 

One  and  one-half  cups  flour,  one  cup  sugar,  one  cup 
chopped  suet,  one  cup  raisins,  one  cup  currants,  one  cup 
grated  potato,  one  cup  grated  carrots,  one  teaspoon  soda 
in  potato.  Steam  or  boil  three  hours.  Pound  baking  pow- 
der cans  are  nice. 

Sauce:  One  cup  sugar,  one-half  cup  butter.  Put  over 
hot  water  to  melt.    Add  whipped  cream  just  before  serving. 

Mrs.  Dean  S.  Conger. 

CHERRY  PUDDING 

Two  eggs,  one  cup  sweet  milk,  two  teaspoons  baking 
powder,  one  tablespoon  melted  butter,  flour  enough  to  make 
a  stiff  batter.  Stir  in  fresh  or  canned  cherries.  Steam  in 
cups  or  molds  one-half  hour.  Serve  with  sauce  made  with 
cherry  juice. 

Mrs.  W.  p.  Dunn. 


PUDDINGS  AND  PASTRY  121 

CHOCOLATE  PUDDING 

One  pint  milk,  one-half  cup  sugar,  two  tablespoons 
cocoa,  one  heaping  tablespoon  cornstarch.  Heat  milk  in 
double  boiler.  Mix  sugar,  cocoa,  cornstarch  well  together 
and  add  to  milk.  Boil  until  thickened.  One-half  cup 
chopped  nuts  adds  much  to  pudding. 

Mrs.  James  W.  Buell. 

CHOCOLATE  LADY  FINGER  PUDDING 

One  cake  sweet  chocolate,  cut  up,  put  in  double  boiler 
wdth  four  tablespoons  water,  three  tablespoons  sugar,  two 
eggs,  yolks  only,  slightly  beaten.  Stir  gently  until  thick. 
Remove  from  fire,  add  whites,  beaten  until  stiff.  Line 
bread  tin  with  oiled  paper.  Split  lady  fingers,  lay  in  pan 
lengthwise.  Put  on  layer  of  chocolate,  then  layer  of  lady 
fingers,  crosswise,  then  layer  of  chocolate,  then  lady  fingers. 
Let  harden  and  serve  with  whipped  cream.     Delicious. 

Mrs.  E.^B.  Whitfield. 

COCOA  ROLL 

Five  eggs,  five  tablespoons  granulated  sugar,  five  tea- 
spoons cocoa,  one  teaspoon  vanilla.  Beat  yolks  until  light, 
add  sugar  and  beat  again,  add  cocoa  and  vanilla.  Beat 
whites  ten  minutes,  fold  in  last,  and  bake  in  flat  pan,  like 
jelly  roll.  When  done  roll  in  napkin  until  cold.  Fill  with 
whipped  cream,  roll.  Pour  over  sauce  made  of  one  egg, 
one-half  cup  sugar,  one-half  cup  grated  chocolate. 

Mrs.  E.  B.  Whitfield. 

CORNSTARCH  PUDDING 

Dissolve  two  level  tablespoons  cornstarch  in  a  little 
milk,  taken  from  a  pint  (the  quantity  used  for  the  pud- 


122  PUDDINGS  AND  PASTRY 

ding) .  Stir  in  the  milk  one  small  half -cup  of  sugar,  a  pinch 
of  salt;  let  come  to  a  boil  in  a  double  boiler.  Now  stir  in 
the  dissolved  cornstarch  and  cook,  stirring  constantly.  Re- 
move from  fire  and  add  the  stiffly  beaten  whites  of  three 
eggs.  Put  in  a  mold.  Make  a  soft  custard  of  three  yolks, 
one-third  cup  sugar,  one  pint  milk,  one-half  teaspoon  corn- 
starch. Pour  over  molded  pudding  when  ready  to  serve. 
Have  ice-cold. 

Mrs.  Charles  J.  Tonk. 

DATE  PUDDING 

No.  1 

One-half  pound  dates,  one  cup  walnuts,  five  Uneeda  bis- 
cuits, one  cup  sugar,  one  and  one-half  teaspoons  baking 
powder,  four  eggs.  Put  through  food  chopper  the  dates, 
walnuts  and  Uneeda  biscuits.  Mix  with  this  the  sugar  and 
baking  powder.  Separate  eggs  and  beat  thoroughly.  Mix 
and  bake  in  sheet  pan  thirty  to  forty  minutes  in  slow  oven. 
Serve  with  whipped  cream. 

Mrs.  L.  S.  Berry. 

DATE  PUDDING 

No.  2 

One  egg,  one-half  cup  sugar,  pinch  salt,  one  tablespoon 
milk,  one  tablespoon  flour,  one  scant  teaspoon  baking  pow- 
der, one  cup  chopped  nut  meats,  one  cup  chopped  dates. 
Bake  in  buttered  gem  pans,  in  moderate  oven. 

Sauce:  One-half  cup  butter,  one-half  cup  sugar,  one- 
half  cup  water,  juice  of  one  lemon.    Cook  in  double  boiler. 

Mrs.  Lewis  B.  Sinclair. 

FIG  PUDDING 

No.  1 

One  pound  figs,  chopped  fine,  two  tablespoons  flour, 
two  eggs,  two  teaspoons  ground  nutmeg,  one  cup  lemon  and 


PUDDINGS  AND  PASTRY  123 

orange  peel  and  citron,  chopped,  one  cup  bread  crumbs, 
one  cup  brown  sugar,  one  cup  suet,  one  teaspoon  cinnamon, 
one-half  teaspoon  soda,  sweet  milk  to  mix.  Rub  figs  and 
sugar  to  a  paste,  mix  in  the  bread  crumbs,  flour  and  nut- 
meg, add  the  suet  and  fruit.  Beat  eggs  light,  add  with  the 
milk,  in  which  the  soda  has  been  dissolved.  Put  the  mixture 
into  buttered  molds  and  steam  four  hours.  Serve  hot  with 
any  nice  pudding  sauce. 

Mrs.  Dean  S.  Conger. 

FIG  PUDDING 

No.  2 

Put  ten  cents'  worth  figs  through  meat  grinder,  add 
one  and  one-half  cups  cold  water  and  one  cup  sugar,  a  little 
salt.  Boil  till  thick.  Soak  one-half  package  Knox  gelatine 
in  one-half  cup  cold  water,  add  it  to  fig  mixture,  and  mold. 
Cut  in  cubes  and  serve  with  whipped  cream.  Enough  for 
eight,  but  will  keep. 

Mrs.  J.  M.  Coen. 

FIG  PUDDING 

No.  3 

Two  eggs,  one  teaspoon  salt,  one-half  cup  flour,  two 
teaspoons  baking  powder,  one-half  cup  milk,  one  cup  sugar, 
one  cup  bread  crumbs,  one  cup  figs,  chopped  fine,  one-half 
cup  suet,  chopped  fine.  Mix  dry  ingredients;  to  them  add 
milk  and  eggs,  well  beaten.  Butter  mold  and  steam  three 
hours. 

Mrs.  James  W.  Buell. 

FIG  PUDDING 

No.  4 

Two  parts  cereal,  one  part  dates,  one  part  figs  and  one 
part  nuts.    Make  into  a  loaf  and  serve  sliced  with  cream. 

Mrs.  E.  T.  Cooke. 


124  PUDDINGS  AND  PASTRY 

FRUIT  PUDDING 

One  cup  chopped  apples,  three-quarters  cup  sugar,  one 
cup  seeded  raisins,  one-half  cup  bread  crumbs,  two  well 
beaten  eggs,  one-half  cup  chopped  nuts,  one  wineglass 
brandy,  one  teaspoon  each  cinnamon  and  nutmeg.  Bake 
very  slowly  one  and  one-half  hours.    Serve  with  hot  sauce. 

Mrs.  Charles  J.  Tonk. 

GRAHAM  PUDDING 

One  cup  sweet  milk,  one  egg,  one-half  cup  molasses,  one- 
half  cup  sugar,  two  cups  graham  flour,  one  level  teaspoon 
each  of  soda  and  salt.  Steam  two  hours.  Serve  with  sauce 
or  creajQ. 

Miss  Van  Meenen. 

GERMAN  CHOCOLATE  PUDDING 

One  pint  bread  crumbs,  soaked  in  one  pint  of  hot  milk, 
three  eggs,  three  heaping  tablespoons  sugar,  one-quarter 
pound  grated  chocolate.  Beat  eggs  and  mix  all  ingredients 
thoroughly.  Put  into  buttered  pan  and  steam  two  hours. 
Serve  with  whipped  cream  or  slightly  sweetened  and  thick- 
ened raspberry  juice,  or  any  simple  pudding  sauce. 

Mrs.  George  Campbell. 

HONEY  PUDDING 

Pour  two-thirds  cup  of  strained  honey  over  two  cups 
stale  bread  crumbs,  add  the  juice  of  one  lemon,  one  heaping 
tablespoon  butter,  melted,  beaten  yolks  of  three  eggs,  and 
one-half  cup  milk.  Mix  all  together  well,  then  add  grad- 
ually the  stiffly  beaten  whites  of  eggs,  and  pour  into  a 
buttered  pan.  Steam  for  one  hour.  Serve  hot  with  whipped 
cream. 

Mrs.  Charles  J.  Tonk. 


PUDDINGS  AND  PASTRY  125 

BAKED  INDIAN  PUDDING 

(Home  Defense  Pudding) 

This  is  a  very  old  recipe,  handed  down  from  Puritan 
ancestors.  One-half  cup  Indian  meal,  one  and  one-half 
pints  rich  milk ;  boil  together  over  a  low  fire,  seasoning  with 
salt  and  stirring  constantly  for  about  twenty  minutes. 
First  heat  a  little  of  the  milk,  add  meal  and  salt,  cook  till 
thick,  and  add  the  remainder  of  the  milk  gradually  as  it 
thickens.  Take  from  fire  and  stir  in  a  large  cooking  spoon- 
ful lard,  one  teaspoon  each  ground  cinnamon  and  ginger. 
Break  two  eggs  in  a  half-pint  cup,  beat,  and  fill  cup  to  the 
brim  with  New  Orleans  molasses.  Turn  this  into  the  sea- 
soned meal  and  beat  well.  Grease  a  baking  dish,  pour  in 
mixture  and  bake,  covered,  in  not  too  hot  an  oven  for  three- 
quarters  of  an  hour,  uncover  and  brown.  This  swells  a 
little  in  baking.  It  is  equally  good  Avarmed  over.  Mix 
with  milk,  and  brown  a^ain  in  oven.  A  plain  butter  and 
sugar  sauce,  one  tablespoon  soft  butter  to  three  of  powdered 
sugar,  beaten  to  a  cream,  is  best  with  this  pudding. 

Mrs.  S.  D.  Snow. 

LEMON  CREAM  PUDDING 

Dissolve  three  tablespoons  cornstarch  in  cold  water, 
then  stir  into  two  cups  boiling  water,  in  which  is  the  juice 
of  one  lemon.  Cook  three  minutes.  Pour  in  one  cup  of 
sugar  and  then  very  quickly  add  the  well  beaten  yolks  of 
two  eggs.  Boil  five  minutes.  Take  off  and  beat  in  quickly 
with  egg  whip  the  whites  of  eggs,  beaten  dry.  Pour  into 
cups.    Eat  with  cream. 

Miss  Van  Meenen. 

LITTLE  XMAS  PUDDINGS 

Four  tablespoons  molasses,  one-quarter  cup  sugar,  one- 
half  cup  milk,  four  tablespoons  melted  butter,  one-half  tea- 


126  PUDDINGS  AND  PASTRY 

spoon  soda,  one-half  teaspoon  cloves,  one-quarter  teaspoon 
ginger,  one-half  teaspoon  cinnamon,  one-eighth  teaspoon 
nutmeg,  one  and  three-quarters  cups  flour,  one-half  cup 
raisins,  one-half  cup  chopped  figs,  one-quarter  cup  chopped 
dates,  two  tablespoons  chopped  orange  peel.  Mix  fruit  with 
three-quarters  cup  of  the  required  flour.  Steam  one  and 
one-half  hours  in  individual  molds. 

Mrs.  E.  B.  Whitfield. 

MAPLE  NUT  PUDDING 

Two  cups  brown  sugar,  one  quart  milk.  Let  come  to 
a  boil  and  add  two  eggs,  well  beaten,  mixed  with  two  table- 
spoons cornstarch.  When  thick  remove  from  fire  and  beat 
till  somewhat  cool.  Then  add  one-half  cup  coarsely  broken 
walnut  meats  and  one  teaspoon  vanilla.  Serve  cold  in 
sherbet  glasses  with  whipped  or  plain  cream. 

Mrs.  B.  F.  Bullard. 

PLUM  PUDDING 

One  and  three-quarters  cups  raisins,  one  and  three- 
quarters  cups  currants,  two  cups  bread  crumbs,  one  cup 
molasses,  one  cup  milk,  one  cup  flour,  one  teaspoon  baking 
powder,  one  cup  suet,  chopped,  a  little  salt,  one  level  tea- 
spoon cinnamon.  Steam  about  three  hours,  then  dry  off 
in  oven.    Very  nice  and  keeps  well. 

Mrs.  C.  H.  Murray. 

PRUNE  PUDDING 

Beat  the  yolks  of  two  eggs  with  one-half  cup  sugar  until 
light,  add  one  tablespoon  softened  butter  and  one  gill  milk. 
Sift  together  one  cup  flour  and  one  teaspoon  baking  pow- 
der, stir  it  in  and  then  stir  in  the  wtII  beaten  egg  whites 
and  one  cup  of  prunes  that  have  been  soaked  over  night, 


PUDDINGS  AND  PASTRY  127 

drained,  and  the  stones  removed.  (Cooked  prunes  may  be 
used. )  Chop  them  with  a  spoon.  Turn  this  into  a  pudding 
mold  and  steam  continuously  for  two  hours.  Allow  room 
for  swelling  or  the  pudding  will  be  heavy. 

Mrs.  George  Campbell. 

PUFF  PUDDING 

One  heaping  cup  of  flour,  one  teaspoon  baking  powder 
sifted  together  thoroughly,  pinch  salt,  enough  water  stirred 
in  to  make  a  batter  that  will  drop  from  spoon.  Steam  in 
cups.  Four  teaspoons  fruit  and  then  enough  batter  to  fill 
your  cups  two-thirds  full ;  steam  one  hour. 

Sauce:  One  cup  sugar,  small  tablespoon  cornstarch, 
one  tablespoon  butter,  stir  to  a  cream;  two  small  cups  boil- 
ing water.  Let  it  boil  until  it  is  transparent.  Flavor  with 
nutmeg. 

Mrs.  Martin  Madson. 

RICE  PUDDING 

Six  teaspoons  rice,  steamed  in  milk  in  double  boiler 
two  hours;  add  a  pinch  of  salt.  Whip  one-half  pint  of 
cream,  and  Avhen  rice  is  nearly  cold  whip  it  into  the  cream 
with  one  heaping  tablespoon  sugar.  Take  a  small  box  of 
red  raspberries,  mash  with  a  fork,  a.dd  sugar.  ^  Sei've  this 
fruit  over  the  rice.     Cold. 

Mrs.  Charles  J.  Tonk. 

RICE  PUDDING  AND  FRUIT 

Cook  one-half  cup  rice  in  milk  in  a  double  boiler  for 
two  hours.  Add  one  tablespoon  sugar  and  one  tablespoon 
butter  to  the  milk.    Serve  with  preserved  strawberries  in 


128  PUDDINGS  AND  PASTRY 

a  parfait  glass — rice,  strawberries,  rice,  etc.    Top  with  the 
strawberries. 

Mrs.  Charles  J.  Tonk. 

SUET  PUDDING 

No.  1 

One  cup  beef  suet,  chopped  fine,  one  cup  sour  milk, 
one  cup  molasses,  one  cup  fruit,  raisins,  currants  and  cit- 
ron cut  fine,  one-quarter  cup  wajnut  meats,  broken  into 
small  pieces,  three  cups  flour,  one  teaspoon  salt,  one  level 
teaspoon  soda  sifted  into  the  flour.  Mix  suet,  milk  and 
molasses,  sift  in  the  flour,  salt  and  soda,  add  fruit  and  nuts, 
well  floured.  Steam  three  hours.  Will  keep  indefinitely, 
and  can  be  resteamed  and  made  as  good  as  ever.  Serve 
with  liquid  sauce. 

Sauce:  One  cup  sugar,  one  tablespoon  cornstarch 
mixed  Avith  sugar,  heaping  tablespoon  butter,  one  and 
one-half  cups  water.  Boil  until  thick,  add  strained  juice 
of  one  lemon,  or  one-quarter  cup  Sherry,  or  any  preferred 
flavoring. 

Mrs.  S.  D.  Snow. 

SUET  PUDDING 

No.   2 

One  cup  suet  chopped  flne,  one  cup  molasses,  one  cup 
sweet  milk,  three  and  one-half  cups  flour,  one  cup  raisins, 
one-half  cup  currants,  one  teaspoon  soda,  one  teaspoon 
cinnamon,  one-half  teaspoon  nutmeg,  pinch  of  salt.  Steam 
two  hours.    Serve  with  a  sweet  sauce. 

Mrs.  W.  M.  Thomas. 

SUET  PUDDING 

No.  3 

One  cup  New  Orleans  molasses,  one  cup  sour  milk,  one 
cup  chopped  suet,  one  cup  raisins,  and  one-half  cup  cur- 


PUDDINGS  AND  PASTRY  129 

rants,  two  cups  flour,  small  teaspoon  soda,  salt  and  spice. 
Mix  Avell  and  steam  two  or  tlireo.  hours. 

Mrs.  Martin  Madson. 
SUET  PUDDING 

No.  4 

One  cup  chopped  suet,  one  cup  sour  milk,  one  cup 
molasses,  one  cup  seeded  raisins,  three  cups  flour,  two 
level  teaspoons  soda,  pinch  salt.    Steam  three  hours. 

Mrs.  Frank  W.  Werner. 

RAISIN  PUFFS 

No.  1 

One-quarter  cup  butter,  one  tablespoon  sugar,  cream 
together.  One  egg  Avell  beaten,  one-half  cup  chopped 
raisins,  one-half  cup  milk,  one  cup  flour,  one  and  one-half 
teaspoons  baking  poAvder  sifted  with  flour.  Combine  in 
the  above  order,  and  put  in  molds.  Fill  the  molds  only 
half  full.    Steam  thirty  minutes.  .* 

Sauce:  Diluted  grape  juice,  sugar,  butter,  slightly 
thickened.    Cook  just  long  enough  to  combine. 

Mrs.  Henry  Olson. 

RAISIN  PUFFS 

No.  2 

Two  eggs,  four  tablespoons  melted  butter,  two  cups 
flour,  one  cup  sweet  milk,  two  tablespoons  sugar,  two  tea- 
spoons baking  powder,  one  cup  seeded  raisins,  chopped 
fine.  Steam  in  teacups  half  to  three-quarters  of  an  hour. 
Serve  with  hard  or  liquid  sauce. 

Miss  Margaret  Dawes. 


130  PUDDINGS  AND  PASTRY 

APPLE  ROLL 

Two  cups  flour,  one  cup  milk,  two-thirds  cup  sugar, 
two  teaspoons  baking  powder,  one-half  teaspoon  salt,  two 
teaspoons  lard,  fresh  or  canned  apples,  cinnamon,  one 
pint  of  boiling  w^ater,  one  tablespoon  butter,  one  and  one- 
half  teaspoons  flour.  Sift  two  cups  of  flour,  salt  and 
baking  powder  together.  Rub  the  lard  in.  Mix  in  the 
milk  as  for  biscuit.  Roll  one-half  inch  thick.  Fill  this 
with  thinly  sliced  apples,  sprinkled  with  one-half  the 
sugar  and  roll  up  quickly.  Put  the  i^oll  in  a  well  buttered 
pan.  Mix  the  rest  of  the  sugar  with  one-half  teaspoon 
cinnamon.  Add  one  and  one-half  teaspoons  flour,  butter 
and  boiling  water.  Pour  over  the  roll.  Bake  fifty  min- 
utes, if  fresh  apples;  thirty  minutes  if  cooked  fruit  is 
used.  Any  kind  of  fruit  and  juice  may  be  substituted, 
using  juice  instead  of  boiling  Avater. 

Mrs.  Alexander  McLean. 

PIE  CRUST 
,,  (Never  Fails) 

Sift  three  cups  flour  into  a  bowl,  leaving  a  hole  in  the 
center,  into  which  put  a  little  salt,  and  one  cup  of  ice  coM 
lard.  Over  this  pour  one-half  cup  of  ice  water,  and  chop 
with  a  knife  until  all  the  flour  is  used.  Handle  as  little 
as  possible. 

Mrs.  Charles  J.  Tonk. 

APPLE  PIE 

MaT^e  the  usual  pie  crust.  Then  make  the  filling  of 
three-quarters  cup  of  sugar,  three  teaspoons  water,  one 
teaspoon  flour,  piece  of  butter  size  of  walnut.  Put  mix- 
ture on  the  stove,  stirring  as  it  cooks,  pour  over  filling  of 


PUDDINGS  AND  PASTRY  131 

apples,  put  top  crust  in  place  and  bake  in  a  moderate 
oven. 

Mrs.  Edward  H.  Turner. 

BANBURY  TARTS 

Mix  a  double  portion  of  pie  crust  for  Banbury  tarts. 
Roll  thin,  and  cut  the  size  of  a  saucer. 

Filling:  Two  cups  of  chopped  raisins,  juice,  grated 
rind  and  pulp  of  two  lemons,  two  cups  of  sugar,  Avhites  of 
two  eggs,  beaten  to  a  stiff  froth,  six  tablespoons  of  rolled 
cracker  crumbs.    Mix  thoroughly  all  together. 

Put  a  good-sized  tablespoon  of  this  filling  in  the  center 
of  the  round  pie  crust,  fold  it  together  in  the  form  of  a 
turnover,  and  pinch  the  two  edges,  closely  together.  Prick 
the  crust  plentifully  with  a  fork,  for  air,  as  the  filling 
swells  considerably.  This  makes  eighteen  tarts,  but  the 
longer  you  keep  them,  the  better  they  are. 

Mrs.  W.  M.  Hopkins. 

BUTTER  SCOTCH  PIE 

No.  1 

Line  pie  plate  with  rich  crust  and  bake. 

To  one  cup  light  brown  sugar  melted  over  the  fire  add 
one  large  tablespoon  butter  and  cook  till  sugar  is  lightly 
burned.  Then  add  one  cup  milk  and  when  well  blended, 
yolks  of  three  eggs.  Stir  till  thick  and  pour  into  shell. 
Use  whites  for  meringue  beaten  with  three  tablespoons 
powdered  sugar.  Mrs.  Lewis  B.  Sinclair. 

BUTTER  SCOTCH  PIE 

No.  2 

Filling:  One  and  one-quarter  cups  brown  sugar,  one 
and  one-quarter  cups  water,  four    heaping    tablespoons 


132  PUDDINGS  AND  PASTRY 

flour,  two  heaping  tablespoons  butter,  one-half  teaspoon 
vanilla,  yolks  of  two  eggs.  Mix  dry  ingredients,  add  eggs, 
water  and  butter.  Cook  until  very  thick.  Add  vanilla 
and  pour  into  pie  shell. 

Mrs.  L.  L.  Gregory. 

CHEESE  STRAWS 

Three  tablespoons  flour,  three  tablespoons,  or  more, 
chopped  cheese,  one  tablespoon  melted  butter,  one  table- 
spoon milk,  one-half  teaspoon  salt,  one-quarter  teaspoon 
pepper,  yolk  one  egg.  Roll  very  thin,  cut  in  strips  one- 
quarter  inch  wide  and  four  inches  long,  and  bake  in  slow 
oven  fifteen  minutes. 

Miss  Elizabeth  E.  Church. 

CHERRY  PIE 

Two  cups  pitted  cherries,  one  cup  sugar,  one  tablespoon 
flour.  Mix  sugar  and  flour,  add  to  cherries.  Beat  one  egg 
and  add  to  the  mixture.  Bake  between  two  crusts  made 
according  to  any  good  pastry  rule. 

Mrs.  Walter  Fox. 

FRESH  COCOANUT  PIE 

One  cup  fresh  cocoanut,  two  cups  milk,  two  table- 
spoons cornstarch,  a  little  salt,  two  eggs  (yolks  only,  sav- 
ing whites  for  meringue),  small  half  cup  sugar.  Heat 
milk  in  double  boiler,  when  scalding,  thicken  with  corn- 
starch, add  sugar,  cook  till  combined.  Cool,  and  add  the 
yolks  of  eggs,  salt  and  cocoanut.  Fill  crust,  and  bake. 
Beat  the  whites  stiff  with  two  tablespoons  sugar,  spread 
over  top,  and  bro^^^l.  If  there  is  too  much  filling,  bake  in 
small  buttered  cups  and  serve  very  cold,  with  a  spoonful 
of  whipped  cream,  or  one  of  maple  syrup,  or  caramel. 

Mrs.  S.  D.  Snow. 


PUDDINGS  AND  PASTRY  133 

CREAM  PUFFS  WITH  ENGLISH  CREAM 

Put  over  fire  one  cup  boiling  water  and  one-half  cup 
butter;  when  butter  melts  stir  in  one-half  cup  sifted 
flour  and  stir  vigorously  until  mixture  leaves  the  side 
of  the  saucepan,  forming  a  ball-shaped  mass.  Turn  into 
a  mixing  bowl,  break  in  three  eggs,  one  after  another, 
beating  in  each  egg  thoroughly  before  the  next  one  is 
added.  "With  a  spoon  drop  and  shape  in  rounds  on  but- 
tered tins.  Bake  in  moderate  oven  about  thirty  minutes. 
When  done  a  puff  should  feel  very  light  in  the  hand.  If, 
after  removal  from  the  oven,  the  puff  ''settles,''  it  was 
not  baked  long  enough.  When  cold,  split  on  side  and  All 
with  English  cream. 

English  cream  :  Scald  one  pint  milk  and  sift  together 
several  times  one-half  cup  each  of  flour  and  sugar  and 
one-fourth  teaspoon  salt.  Dilute  with  a  little  hot  milk, 
mix,  then  stir  into  the  rest  of  the  milk.  Continue  to  stir 
till  the  mixture  thickens,  then  cover  and  let  cook  fifteen 
minutes.  Beat  two  eggs,  add  one-fourth  cup  sugar  and 
beat  again,  then  stir  into  the  hot  mixture.  Continue  to 
stir  until  the  egg  is  cooked,  then  cool,  flavor  and  use. 

Mrs.  Fred  P.  Pool. 

CREAM  PUFFS 

One-half  pint  water,  two  ounces  butter,  or  two  table- 
spoons, slightly  rounded;  four  ounces  Swan's  Down 
Pastry  Flour;  measured  unsifted  this  is  just  three-quart- 
ers of  a  cup.  Four  eggs.  Put  water  and  butter  on  fire, 
and  when  they  boil,  stir  the  flour  in  quickly,  cooking  until 
it  sticks  together,  forming  a  ball  which  leaves  the  pan. 
Set  away  to  cool.  When  cool,  add  the  eggs,  one  at  a  time, 
beating  all  the  while,  and  beat  vigorously  five  minutes 
after  adding  the  last  one.     Stand  in  warm  place  half  an 


134  PUDDINGS  AND  PASTRY 

hour,  stirring  occasionally,  then  drop  into  gem  tins  and 
bake  in  quick  oven.  Watch  carefully,  as  they  burn  quick- 
ly. When  they*  are  to  be  used,  cut  off  top,  fill  with  custard 
or  preferably  cream  whipped  stiff,  slighthr  sweetened  and 
flavored,  and  replace  top. 

Miss  Elizabeth  E.  Church. 


FILLING  FOR  PIE 

One  cup  brown  sugar,  two  tablespoons  butter,  one 
large  cup  milk,  three  tablespoons  flour,  three  tablespoons 
water,  a  little  salt.  Mix  together  and  cook  until  thick. 
Then  add  the  beaten  yolks  of  two  eggs.  Flavor  with 
vanilla.  Fill  a  crust  that  has  been  baked.  Beat  whites  of 
eggs,  add  a  little  sugar,  spread  on  top,  and  brown  in  oven. 

Mrs.  L.  S.  Berry. 

FILLING  FOR  LEMON  PIE 

No.  1 

Add  to  three  beaten  yolks  one  teacup  sugar,  grated 
rind  of  one  lemon,  one  cup  milk,  one  heaping  tablespoon 
cornstarch,  pinch  salt,  one  teaspoon  butler,  cook  until 
a  custard.  Just  before  removing  from  fire  add  juice  of 
one  large  and  one  small  lemon.  Fill  baked  crust.  Make 
meringue  of  three  whites  and  sugar,  spread  over  pie  and 
finish  in  oven. 

Miss  Elizabeth  E.  Chiurch. 

LEMON  PIE 

No.  2 

Grate  one  lemon  not  too  close,  beat  well  yolks  of  two 
eggs,  one  even  cup  sugar  mixed  with  two  tablespoons 
flour,  butter  size  of  an  egg,  juice  of  one  lemon;  add  one 
and  one-half  cups  boiling  water.     Let   all  boil  a   few 


PUDDINGS  AND  PASTRY  135 

minutes.  Line  pie  tin  with  pastry ;  bake.  When  done  put 
in  filling  and  cover  with  a  meringue  made  of  the  whites 
of  tAvo  eggs  beaten  stiff  with  two  teaspoons  sugar.  Put  in 
oven  and  brown. 

Mrs.  W.  M.  Thomas. 

LEMON  PIE 

No.  3 

Cream  the  yolks  of  three  eggs  with  one  scant  cup 
sugar,  add  the  grated  rind  of  one  lemon  and  juice  of  onef 
and  one-half  lemons,  and  last  one  cup  of  sweet  milk  in 
which  one  medium  heaping  tablespoon  cornstarch  is  dis- 
solved. 

Mrs.  Charles  J.  Tonk. 

MINCE  MEAT 

Xo.  1 

Boil  about  one  pound  of  beef  until  tender.  One  and 
one-half  cups  chopped  beef,  two  cups  raisins,  one  cup 
currants,  one  and  one-half  cups  brown  sugar,  one  and  one- 
half  cups  granulated  sugar,  five  cups  chopped  apples,  two 
teaspoons  cinnamon,  one-half  teaspoon  mace,  one-half  tea- 
spoon powdered  cloves,  one-half  cup  sliced  citron,  one- 
half  cup  brandy,  one  cup  boiled  cider,  one  cup  chopped 
suet,  one  teaspoon  salt.  Mix  in  order  given,  cook  for  ten 
minutes,  stirring  constantly.  Put  in  glass  jars,  adding 
just  before  doing  so,  one  ounce  Sherry  wine.  Let  stand 
a  few  days  before  using  so  that  it  will  become  well- 
flavored. 

Mrs.  Lester  L.  Jones. 

MINCE  MEAT 

No.  2 

Boil  until  tender  three  pounds  lean  beef.  Cool  and  cut 
in  dice.    One  pound  chopped  suet,  three  pounds  diced  ap- 


136  PUDDINGS  AND  PASTRY 

pies,  one  pound  sugar,  one-half  pint  molasses,  one 
pound  seeded  raisins,  one-half  pound  currants,  grated 
rind  of  one  lemon,  one  and  one-half  ounces  cinnamon,  one- 
half  ounce  cloves,  one  grated  nutmeg,  one-half  pint  brandy 
and  enough  boiled  cider  to  moisten. 

Mrs.  Charles  J.  Tonk. 
MINCE  MEAT 

No.  3 

Two  bowls  ground  beef,  one  bowl  suet,  two  bowls  ap- 
ples, chopped,  one  bowl  currants,  two  bowls  raisins,  three 
bowls  sugar,  one  bowl  molasses,  one  bowl  vinegar,  one 
bowl  boiled  cider,  one  nutmeg,  grated,  three  tablespoons 
cinnamon,  two  tablespoons  cloves,  one  tablespoon  allspice, 
three  tablespoons  salt.  Any  bowl  can  be  used,  using  spice 
to  taste. 

Mrs.  Frank  W.  Werner.     • 

MINCE  MEAT 

No.  4 

Two  pounds  chopped  meat,  cooked,  one  pound  chopped 
suet,  four  pounds  raisins,  four  pounds  apples,  one-half 
pound  citron,  eight  oranges,  one  teaspoon  allspice  and 
cloves,  one  nutmeg,. two  pounds  brown  sugar,  vinegar  to 
taste.    Mix  well  and  cook  until  it  boils.    Excellent. 

Mrs.  Martin  Madson. 

MOCK  MINCE  MEAT 

Wash  one-half  peck  green  tomatoes,  sprinkle  with  two 
tablespoons  salt,  and  let  stand  two  hours.  Drain  and 
rinse.  Cover  with  cold  water  and  let  boil  two  hours. 
Then  add  two  pounds  seeded  raisins,  two  pounds  brown 


PUDDINGS  AND  PASTRY  137 

sugar,  one-half  pound  suet  chopped  fine,  one  pint  boiled 
cider,  one  teaspoon  each  of  cinnamon,  cloves  and  nutmeg. 

Mrs.  Frank   W.  Werner. 

PRUNE  PIE 

One  pound  prunes,  cooked  and  strained,  two  eggs,  well 
beaten,  one-half  cup  cream,  sugar  to  taste.  Beat  eggs 
separately,  stir  cream  in  yolks,  add  sugar  and  prunes, 
then  beaten  whites,  juice  of  lemon  or  pineapple  if  de- 
sired. 

Mrs.  Frank  W.  Werner. 

PUMPKIN  PIE 

No.  1 

One-half  can  pumpkin,  or  its  equivalent  in  freshly 
cooked,  two  eggs,  one  large  teaspoon  constarch,  one  table- 
spoon melted  butter,  three-quarters  cup  sugar,  one  pint 
milk,  one  teaspoon  cinnamon,  several  gratings  nutmeg, 
three  tablespoons  brandy.  Beat  whites  of  eggs  and  add 
last.    Dissolve  cornstarch  in  milk. 

Mrs.  E.  M.  Landis. 

FILLING  FOR  PUMPKIN  PIE 

No.  2 

For  two  pies:  Three  eggs,  one  and  one-quarter  cups 
sugar,  one  cup  pumpkin  (teacup  for  measuring  these  two 
ingredients),  nutmeg  and  cinnamon  about  one-third  tea- 
spoon each,  one  large  teaspoon  salt,  one  bottle  cream, 
and  enough  milk  to  make  three  large  cups,  with  the  cream. 

Miss  Elizabeth  E.  Church. 

PUMPKIN  PIE 

No.  3 

One  cup  canned  pumpkin,  one  cup  cream  and  milk, 
two  eggs  well  beaten,  one-half  cup  sugar,  one  teaspoon 


138  PUDDINGS  AND  PASTRY 

butter,  one  teaspoon  cinnamon,  one-quarter  teaspoon  each 
of  salt,  ginger  and  mace.  Mix  pumpkin  with  cream  and 
milk,  add  eggs,  sugar  and  spices. 

Mrs.  B.  H.  Clark. 

PUMPKIN  PIE 

No.  4 

One  and  one-half  cups  canned  pumpkin,  two  eggs  well 
beaten,  one-half  cup  milk,  one-half  cup  sugar,  one  large 
tablespoon  flour,  one  teaspoon  cinnamon,  one  teaspoon 
allspice,  one-half  teaspoon  ginger,  pinch  each  of  salt  and 
soda.    Bake  in  medium  oven  one-half  hour. 

Mrs.  Frank  W.  Werner. 

SOUR  CREAM  PIE 

Line  pie  plate  with  good  rich  pie  crust. 

Filling :  Three  yolks  of  eggs,  one  cup  sugar,  one  tea- 
spoon cinnamon,  one-half  teaspoon  cloves,  one-half  cup 
raisins,  one  cup  sour  cream.  Bake  in  crust  thirty  minutes, 
use  whites  for  meringue. 

Mrs.  Lewis  B.  Sinclair. 

STRAWBERRY  SHORT  CAKE 

One  cup  flour,  one  tablespoon  lard,  one  tablespoon 
sugar,  one  heaping  teaspoon  Rumford  baking  powder, 
one-half  teaspoon  salt.  Mash  three-quarters  quart  straw- 
berries slightly  and  add  sugar  to  taste.  When  cake  is 
baked,  split  and  butter.  Add  one-quarter  quart  whole 
berries  to  mashed  ones,  and  fill  between  the  split  cake  and 
on  top. 

Mrs.  Alexander  McLean. 


ICES  AND  DESSERTS 


ANGEL  PARFAIT 

Boil  together  without  stirring  one-half  cup  each  sugar 
and  water  till  it  spins  a  thread.  Meanwhile  beat  until 
stiff  and  dry  the  whites  of  three  eggs,  add  slowly  to  them 
the  syrup  after  it  has  been  taken  from  the  fire  about  half 
a  minute.  Beat  well  and  flavor  with  vanilla  or  any  pre- 
ferred flavoring.  When  cold  stir  in  gently  a  pint  of  cream 
which  has  been  whipped  very  stiff.  Put  into  a  mold  and 
pack  in  ice  and  salt  for  about  four  hours.  Candied  fruits 
and  nuts  may  be  added  to  this  before  freezing  if  desired. 

Mrs.  George  Campbell. 

BANANA  ICE  CREAM 

One  quart  cream,  four  bananas,  one  and  one-third 
tablespoons  lemon  juice,  one  cup  sugar,  a  little  salt,  a  few 
drops  of  vanilla  flavoring. 

Miss  Elizabeth  E.  Church. 

CHOCOLATE  PARFAIT 

One  cup  granulated  sugar,  one-quarter  cup  water,  two 
ounces  bitter  chocolate,  yolks  of  four  eggs,  one  pint  whip- 
ping cream,  vanilla  to  flavor.  Boil  sugar  and  water  to  a 
thick  syrup,  and  pour  in  a  thin  stream  over  the  chocolate, 
which  should  have  been  jnelted  over  hot  water.  Mix 
thoroughly  and  gradually  to  the  well  beaten  egg  yolks. 
Place  over  fire  in  double  boiler  and  cook  until  mixture 


ICES  AND  DESSERTS  141 

thickens,  stirring  constantly.  Take  from  fire,  continue 
beating  till  cool  and  light,  and  then  flavor.  When  quite 
cold  add  cream  whipped  very  stiff.  Put  in  mold  and  pack 
in  ice  and  salt  for  four  hours.  Baking  powder  cans  make 
good  molds  for  this  purpose.  Grease  the  edge  of  the 
opening  with  lard  (not  butter  on  account  of  the  salt)  and 
put  one  or  two  layers  of  paraffin  paper  over  the  top  before 
putting  the  cover  on  the  mold.  This  is  to  keep  the  salt 
water  out  of  the  cream  while  it  is  packed. 

Mrs.  George  Campbell. 

CHRISTMAS  ICE  CREAM 

One  quart  of  whipped  cream,  three-quarters  pound  of 
small  red  cinnamon  candies.  Barely  cover  the  candies 
with  water,  and  let  stand  over  night,  then  run  them 
through  a  meat  chopper.  Add  this  to  the  whipped  cream 
and  freeze. 

Mrs.  W.  M.  Hopkins. 


GINGER  SHERBET 

Soak  small  piece  of  dried  ginger  root  over  night  in  cold 
water.  In  the  morning  put  over  the  fire  with  two  cups 
water,  and  boil  for  fifteen  minutes.  There  should  be  about 
a  cup  and  a  half  of  liquid.  Remove  ginger,  and  add  the 
strained  juice  of  two  lemons,  and  a  syrup  made  from 
boiling  two  cups  sugar  and  two  cups  water  together  for 
ten  minutes.  Turn  into  the  freezer,  pack,  and  allow  to 
stand  for  an  hour  or  more.  Then  open,  and  beat  in  the 
stiffly  beaten  whites  of  two  eggs.  Mix  thoroughly,  and 
pack  again  to  ripen. 

Mrs.  S.  D.  Snow. 


142  ICES  AND  DESSERTS 

GRAPE  ICE 

One  pint  milk,  one  and  one-half  cups  sugar  ,one  cup 
grape  juice,  one  teaspoon  lemon  juice. 

Mrs.  William  G.  Cook. 

FAVORITE  LEMON  SHERBET 

Wash  and  then  squeeze  the  juice  of  six  lemons  into  a 
bowl,  and  steep  in  it  the  rind  of  an  orange  and  of  the 
lemons  for  an  hour.  Strain  the  mixture,  add  a  pint  of 
sugar  and  a  pint  of  water.  Stir  until  sugar  is  dissolved. 
Freeze  in  the  usual  way.  Before  the  mixture  is  quite  stiff 
remove  the  dasher  and  pour  in  a  cup  of  rich  cream.  Stir 
rapidly  for  a  few  minutes,  but  do  not  churn  w^ith  the 
dasher  again.    Pack,  and  let  stand  until  ready  to  serve. 

Mrs.  George  Campbell. 

LEMON  ICE 

(Serves  Four  People) 

One  and  one-half  cups  sugar,  one  cup  heavy  cream,  one 
cup  milk;  put  into  freezer  together.  When  it  begins  to 
freeze  add  juice  of  two  lemons. 

Miss  Elizabeth  E.  Church. 

MAPLE  MOUSSE 

One  cup  maple  syrup,  one  pint  cream,  beat  separately 
till  stiff.  Piit  together  in  mold.  Pack  in  salt  and  ice  for 
four  hours. 

Miss  Elizabeth  E.  Church. 

MAPLE  PARFAIT 

Three-quarters  cup  maple  syrup,  yolks  four  eggs,  one 
pint  whipped  cream.     Cook  syrup  and  yolks  in  double 


ICES  AND  DESSERTS  143 

boiler  until  thick.     Stir.     Cool.     Add   cream.     Pack  in 
freezer  for  four  or  six  hours. 

Mrs.  William  G.  Cook. 

MINT  SHERBET 

No.  1 

One  cup  freshly  chopped  mint  leaves.  Pour  over  them 
two  cups  boiling  water  and  stand  to  steep,  covered,  till  cold. 
Make  a  syrup  of  two  cups  sugar  and  two  cups  water,  boiled 
together  for  ten  minutes;  strain  liquid  from  mint  leaves  * 
and  add.  Then  proceed  as  directed  for  ginger  sherbet. 
A  few  spoonfuls  of  creme  de  menthe  is  a  great  addition  to 
this  sherbet — not  too  much,  or  it  will  not  freeze.  Color  a 
delicate  green  with  candy  coloring. 

Mrs.  S.  D.  Snow. 

MINT  SHERBET 

No.  2 

One  bunch  mint.  Shred  and  squeeze  over  it  juice  of 
two  lemons.  Let  stand  fifteen  minutes  in  a  covered  dish. 
Cook  two  cups  sugar,  one  pint  water  till  it  threads.  When 
cold  add  one  cup  orange  juice  and  the  lemon  juice,  which 
has  been  squeezed  from  the  mint.  Freeze.  When  half 
frozen  add  small  pieces  fresh  mint  and  beaten  whites  of 
two  eggs.  Especially  good  to  serve  with  lamb  or  chicken 
course. 

Miss  Elizabeth  E.  Church. 

PINEAPPLE  MOUSSE 

One  tablespoon  granulated  gelatine,  one-quarter  cup 
cold  w^ater,  one  cup  juice  from  canned  pineapple,  two 
tablespoons  lemon  juice,  one  cup  sugar,  one  quart  whipping 
cream.  Dissolve  gelatine  in  cold  water,  heat  pineapple 
juice,  lemon  juice  and  sugar,  add  gelatine  while  hot,  strain 


144  ICES  AND  DESSERTS 

and  cool.  When  beginning  to  thicken  fold  in  cream,  which 
has  been  whipped  stiff.  Put  in  mold  and  pack  in  salt  and 
ice  for  three  or  four  hours.  This  amount  will  serve  fifteen 
people. 

Miss  Elizabeth  E.  Church. 

CHOCOLATE  SAUCE  FOR  ICE  CREAM 

One  square  chocolate,  melted  in  double  boiler.     Add 
.one-half  cup  milk,  one-half  cup  sugar,  one  tablespoon  but- 
ter, level  teaspoon  vanilla,  pinch  of  salt.    Serve  hot. 

Mrs.  J.  M.  Coen. 

AMBROSIA 

Bananas,  oranges,  grated  cocoanut,  granulated  sugar. 
Mix  ingredients  according  to  taste  and  let  stand  in  cold 
place  before  serving. 

Miss  Allie  F.  Armstrong. 

EASY  APPLE  SAUCE 

Wash  apples.  Cut  in  thin  slices,  cutting  out  the  blossom 
end  and  any  imperfect  places;  do  not  core  or  peel.  Put 
enough  water  in  bottom  of  saucepan  to  prevent  them  from 
burning,  and  simmer,  covered,  till  soft.  Put  through  a 
puree  sieve  or  ' '  tammy, ' '  add  sugar  to  sweeten,  grate  nut- 
meg over  the  top,  and  serve  ice-cold  with  whipped  cream  or 
without. 

Mrs.  S.  D.  Snow. 

BISHOP  WHIPPLE 

Four  eggs,  one  cup  chopped  dates,  one  cup  chopped 
nuts,  one-half  cup  sugar,  one-half  cup  flour,  one  teaspoon 


ICES  AND  DESSERTS  145 

baking  powder.    Bake  in  flat  pan,  break  up,  sprinkle  with, 
sugar  and  serve  with  plain  cream. 

Mrs.  Herbert  Waldemar  Snow. 

STUFFED  CANTALOUPE 

Have  melons  thoroughly  chilled.  Cut  in  halves,  cross- 
wise. Whip  one  pint  cream  stiff,  sweeten  to  taste  and  flavor 
with  ground  ginger.  Add  chopped  Maraschino  cherries  and 
marshmallows  cut  into  bits.  Heap  in  melon.  This  makes 
nice  first  course  for  dinner. 

Mrs.  Herbert  Waldemar  Snow. 

NUT  CREAM 

One  pint  cream,  one-half  cup  milk,  two  tablespoons 
granulated  gelatin^,  one  cup  chopped  walnuts,  one-half  cup 
sugar,  vanilla.  Soak  gelatine  in  milk -one  hour,  then  set 
in  hot  water  over  flame  until  melted ;  strain.  Whip  cream, 
reserving  one  cup  after  whipping.  Whip  the  gelatine  into 
whipped  cream,  add  sugar,  nuts,  vanilla  and  beaten  white 
of  one  egg.    Garnish  with  cream  and  chopped  nuts. 

Mrs.  Charles  J.  Tonk. 

ORANGE  CREAM 

One  tablespoon  Knox  gelatine,  two  tablespoons  cold 
water,  juice  and  rind  of  one  orange,  three-quarters  cup 
sugar,  one-half  cup  boiling  water,  one  bottle  whipping 
cream,  small  pinch  of  soda.  Soak  gelatine  in  cold  water, 
add  rind,  juice,  sugar  and  boiling  water.  Strain.  When 
cold  and  beginning  to  thicken  add  to  whipped  cream. 
Serve  in  glasses. 

Mrs.  John  R.  Hollister. 


146  ICES  AND  DESSERTS 

PINEAPPLE  CREAM 

No.  1 

Soak  one  and  one-half  tablespoons  granulated  gelatine 
in  one-hajf  cup  water.  Heat  one  can  chopped  pineapple, 
add  the  gelatine,  stir  until  dissolved.  When  cold  and 
slightly  thickened  add  one  bottle  whipped  cream  and  the 
stiffly  beaten  whites  of  three  eggs.    Mold  and  chill. 

Mrs.  Charles  J.  Tonk. 

PINEAPPLE  CREAM 

No.  2 

One  cup  chopped  pineapple,  one-half  cup  chopped  wal- 
nuts, one-half  cup  marshmallows,  soaked  in  one  cup  orange 
juice,  one  cup  whipped  cream. 

Mrs.  E.  B.  Whitfield. 

FINE  SPANISH  CREAM 

One  quart  milk,  one-hajf  box  Cox '  gelatine,  one  cup 
granulated  sugar.  Scald  fifteen  minutes,  or  until  dis- 
solved, in  double  boiler.  Yolks  of  four  eggs,  well  beaten, 
to  be  stirred  in  next,  and  cooked  about  five  minutes  until 
the  mixture  begins  to  thicken.  Take  from  fire,  pour  into 
bowl,  add  beaten  whites  of  the  eggs,  mix  well,  add  one  tea- 
spoon vanilla  and  one  cup  Sherry  wine.  Can  be  molded 
to  suit.    Set  on  ice.    Best  when  made  the  day  before  wanted. 

Mrs.  E.  M.  Landis. 

STRAWBERRY  BAVARIAN  CREAM 

One  quart  strawberries,  one  pint  whipping  cream, ,  one 
large  cup  sugar,  one-half  cup  boiling  water,  one-half  cup 
cold  water,  one-half  package  gelatine.  Soak  gelatine  in 
cold  water.     Mash  berries  and  sugar  together,  let  stand 


ICES  AND  DESSERTS  147 

one  hour,  then  strain  juice  from  the  berries,  pressing 
through  as  much  of  the  pulp  as  is  possible  without  the 
seeds.  Dissolve  gelatine  in  the  hot  water  and  then  strain 
into  the  juice.  Set  basin  in  pan  of  ice  water,  and  when 
mixture  begins  to  thicken  whip  the  cream  to  a  stiff  froth, 
and  add.  Beat  until  thoroughly  mixed  ajid  thick  enough 
not  to  separate  and  put  in  mold  to  harden.  Serve  with 
plain  or  whipped  cream. 

Mrs.  George  Campbell. 

CUP  CUSTARD 

Two  eggs,  one-quarter  cup  granulated  sugar,  one  pint 
milk,  grated  nutmeg.  Beat  eggs  light,  add  other  ingredi- 
ents and  stir  until  sugar  is  dissolved.  Pour  into  cups  and 
stand  in  pan  of  boiling  water,  then  put  the  pan  in  the  oven 
and  bake  until  custards  are  set  firm  in.  the  center — ^not 
longer,  or  they  will  become  watery.  If  directions  are  fol- 
lowed, they  are  firm  and  free  from  water.  Set  aside  to 
cool  and  serve  in  cups. 

Caramel  syrup  may  be  served  with  the  custard:  Melt 
granulated  sugar  in  frying  pan,  stirring  constantly  to  avoid 
burning.  Add  gradually  one  cup  boiling  water,  and  sim- 
mer ten  minutes.  It  will  become  lumpy  on  adding  the 
water,  but  keep  on  stirring. 

Miss  Allie  F.  Armstrong. 

DAINTY  DESSERT 

One-half  pint  cream,  whipped  stiff,  one  pound  almond 
macaroons,  ground  to  powder,  one-half  cup  pulverized 
sugar,  one-half  pound  marshmallows,  cut  into  dice.  Set 
to  cool  and  serve  with  cherry  on  top. 

Mrs.  Joseph'  Frank. 


148  ICES  AND  DESSERTS 

DATE  SOUFFLE 

Three  eggs  beaten  very  light,  one  cup  sugar,  one  cup 
dates,  each  cut  in  fine  pieces,  one  cup  English  walnuts, 
chopped,  one  tablespoon  milk,  two  tablespoons  flour,  one 
teaspoon  baking  powder.  Bake  in  sheet  pan  in  slow  oven 
thirty  minutes.  Serve  cold  with  whipped  cream.  This 
serves  six. 

Mrs.  Lewis  B.  Sinclair. 

DELICATE  PUDDING 

One  pint  cream,  one-third  cup  sugar,  one  dozen  maca- 
aroons,  six  English  walnuts,  one  teaspoon  vanilla.  Whip 
the  cream  very  stiff,  crush  the  macaroons,  chop  nuts  fine. 
Mix  all  ingredients  together.  Serve  very  cold  in  sherbet 
glasses. 

Mrs.  Charles  J.  Tonk. 

EASTER  DESSERT 

This  makes  a  pretty  dish  at  a  children's  party.  It  rep- 
resents a  nest,  filled  with  eggs.  Soak  one-half  box  gelatine 
in  one-half  cup  water.  Scald  two  cups  milk,  add  gelatine, 
with  two  tablespoons  sugar  and  one  teaspoon  vanilla.  Al- 
low to  thicken  slightly,  then  whip  in  one  cup  of  stiffly  beaten 
cream.  Prick  a  hole  in  the  large  end  of  each  of  six  eggs, 
let  the  whites  run  out  into  a  bowl,  then  the  yolks  can  easily 
be  drained  into  another  bowl.  These  can  be  used  for  cake 
and  salad  dressing.  Wash  egg  shells  in  cold  water  and 
drain,  set  them  upright  in  anything  that  w411  hold  them 
level,  pour  in  the  slightly  stiffened  mixture  by  means  of 
an  oiled  paper  funnel,  and  set  in  a  cold  place.  Soak  one- 
quarter  box  of  gelatine  in  one-quarter  cup  water,  add  half 
a  cup  of  boiling  water,  one-half  cup  sugar,  the  juice  of  a 
lemon  and  one  cup  orange  juice.  (Before  squeezing  oranges 
wash  skins  and  peel  off  thin  outside  skin,  to  be  used  for 


ICES  AND  DESSERTS  149 

straws  for  the  nest.)  Strain  the  orange  gelatine  into  a 
round  or  oval  glass  dish,  invert  a  large  cup  or  bowl  in  the 
center,  set  in  cold  place.  When  ready  to  serve,  break  egg 
shells  carefully,  take  cup  from  center  of  jelly,  lay  in  the 
eggs,  scatter  candied  orange  straws  and  flecks  of  whipped 
cream,  to  represent  feathers.  For  colored  Easter  eggs,  use 
pink  coloring,  or  chocolate,  or  orange,  by  stirring  into  the 
hot  blanc-mange  the  grated  rind  of  one  or  two  oranges. 

Mrs.  S.  D.  Snow. 


FARINA  DESSERT 

Separate  the  yolks  and  whites  of  four  eggs.  Cream  the 
yolks  with  one  cup  of  sugar  for  one-half  hour,  add  the 
grated  rind  of  one  lemon  and  the  well  beaten  whites,  one 
scant  cup  of  farina.  Bake  slowly.  When  served,  cover 
with  small  dice  of  pineapple.    Whipped  cream. 

Mrs.  Charles  J.  Tonk. 

FIG-APPLE  JELLY 

Five  apples,  core  and  slice,  add  one  and  one-half  cups 
water.  Chop  six  figs,  add  to  apples  and  cook,  covered,  for 
five  minutes.  Add  one  and  one-half  cups  sugar,  cook  until 
apples  are  soft.  Stir  in  two  tablespoons  gelatine,  which 
has  been  soaked  five  minutes  in  one  cup  of  water.  Serve 
with  whipped  cream. 

Mrs.  E.  B.  Whitfield. 

FLOATING  ISLAND 

Two  eggs,  one  pint  milk,  two  tablespoons  sugar,  one 
teaspoon  vanilla.  Separate  yolks  from  whites ;  put  milk  on 
fire  in  double  boiler,  whip  whites  to  a  dry  froth  with  a.  few 
grains  of  salt,  and  about  a  teaspoon  of  the  sugar.    When 


150  ICES  AND  DESSERTS 

milk  is  scalding,  lay  on  top,  by  tablespoonsful,  the  stiffly 
beaten  whites,  and  allow  to  poach  for  several  minutes.  Take 
out,  and  put  in  glass  serving  dish,  draining  the  milk  back 
into  the  boiler.  Beat  the  yolks  with  the  remainder  of  the 
sugar,  in  a  pint  bowl,  and  pour  over  them,  stirring  con- 
stantly, the  boiling  milk.  Put  back  in  the  boiler  and  cook 
to  a  custard.  When  cool,  add  flavoring,  and  pour  around 
the  poached  whites.  Chill  before  serving.  Bits  of  candied 
cherries  can  be  strewed  over  the  whites,  but  it  is  very 
good  without. 

Mrs.  S.  D.  Snow. 

APPLE  FLUFF 

One  nice  apple,  grated,  one  egg,  two  tablespoons  sugar. 
Beat  the  white  of  the  egg  to  a  stiff  froth  in  a  large  bowl, 
add  gradually  the  sugar,  and  a  pinch  of  salt,  then  the 
grated  apple,  which  must  not  have  been  allowed  to  turn 
dark  by  standing.  Beat  until  stiff.  Make  a  custard  of  the 
yolk  of  the  egg,  one  and  one-half  cups  milk,  and  one  table- 
spoon sugar.  Flavor  with  vanilla..  Serve  very  cold.  When 
ready  to  serve,  pour  around  the  whip. 

Mrs.  S.  D.  Snow. 

STRAWBERRY  FLUFF 

One  cup  strawberries,  one  cup  sugar,  and  the  white  of 
one  egg.  Crush  strawberries,  add  sugar  and  egg.  Beat 
until  stiff  with  a  Dover  egg  beater. 

Miss  Josephine  Van  Meenen. 

FRUIT  TAPIOCA 

One  cup  tapioca,  add  oixe  pint  cold  water,  let  stand  on 
fire  till  cooked  clear  and  soft,  add  one-half  pint  boiling 


ICES  AND  DESSERTS  151 

water,  a  pinch  of  salt  and  sweeten  to  tajste.    When  cool  add 
one  quart  of  strawberries.    Serve  with  whipped  cream. 

Mrs.  Martin  Madson. 

HOT  DAY  DESSERT 

One-half  can  pineapple,  cut  small.  Mix  together  with 
one  small  box  marshmallows,  sweeten  to  taste.  Before 
serving,  add  one  bottle  cream,  whipped.  If  liked,  cherries 
may  be  added. 

Mrs.  E.  M.  Landis. 

MARSHMALLOW  ORANGE  DESSERT 

Cut  contents  of  one  ten  cent  package  Angelus  marsh- 
mallows  in  quarters,  or  smaller,  with  scissors.  Soak  in  juice 
of  four  ora:iiges  two  hours.  Serv^e  in  sherbet  glasses  with 
whipped  cream  on  top. 

Miss  Elizabeth  E.  Church. 

BAKED  PEARS 

Take  six  good  sized  ripe  pears,  wash,  cut  in  halves,  cut 
out  cores.  Fill  the  hollow  with  butter.  Put  one-half  cup 
water  in  a  shallow  baking  pan,  a  few  small  pieces  of  butter, 
and  the  pears.  Cover  with  one  cup  snigar.  Dust  very  light- 
ly with  cinnamon.  Bake  slowly  until  tender,  about  one 
hour. 

Mrs.  Charles  J.  Tonk. 

PRUNE  GELATINE  ^^ 

Cook  till  tender  in  very  little  water,  one  dozen  large 
prunes.  Rub  through  a  sieve,  and  add  to  one  pint  of  lemon 
gelatine  just  as  it  starts  to  congeal.  Put  in  a  mold,  serve 
with  whipped  cream. 

Mrs.  Charles  J.  Tonk. 


152  ICES  AND  DESSERTS 

MRS.  HELEN  C.  PEIRCE'S  RICE  DESSERT 

One-quarter  cup  rice,  one  cup  milk,  one-quarter  cup 
water,  white  of  one  egg,  one-quarter  package  gelatine,  two 
tablespoons  sugar,  one  cup  cream,  flavoring.  Boil  rice  in 
the  milk  about  one  and  one-half  hours.  Dissolve  gelatine 
in  the  one-quarter  cup  water,  add  to  the  rice  while  hot, 
then  the  sugar.  Whip  the  cream  and  add  when  rice  is  cool, 
also  the  well  beaten  white  of  the  egg.  Flavor  with  vanilla. 
Maraschino,  or  any  preferred  flavoring.  Serve  with  cream 
or  with  fresh  strawberries. 

Mrs.  L.  S.  Berry. 

RUSSIAN  LOAF 

Sunshine  cake,  bake  in  loaf,  split  in  two,  and  fill  with 
custard  made  with  pint  of  milk,  four  eggs  and  sugar.  When 
cool,  add  one-half  pint  whipped  cream.  Put  between  and 
on  top,  sprinkle  with  candied  cherries  and  nuts. 

Mrs.  Adam  Schneider. 

ALMOND  PUDDING 

Three-quarters  cup  sugar,  yolks  four  eggs,  one-quarter 
cup  water,  two  ounces  of  almond  paste,  six  lady  fingers, 
one  and  one-half  cups  cream.  Boil  the  sugar  and  water 
to  a  thick  syrup  and  cool.  Rub  the  paste  to  a  smooth  batter 
with  one-half  cup  cream,  adding  the  cream  gradually ;  then 
the  well  beaten  yolks  of  eggs  and  the  cooled  syrup.  Cook 
in  «.,  double  boiler  to  a  creamy  consistency,  stirring  con- 
stantly. Beat  until  cold,  add  vanilla.  Whip  the  remain- 
ing cup  of  cream  very  stiff.  Fold  in  gently  six  grated  lady 
fingers  and  the  cooked  mixture.  Put  to  chill  for  four 
hours. 

Mrs.  Charles  J.  Tonk. 


ICES  AND  DESSERTS  153 

ORANGE  PUDDING 

One  cup  orange  juice,  one  pint  whipped  cream,  two  tea- 
spoons Knox  gelatine  dissolved  in  two  tablespoons  cold 
water,  one  cup  granulated  sugar.  To  cook:  Put  orange 
juice,  gelatine  and  sugar  over  fire  ajid  stir  until  it  is  melt- 
ed. Let  stand  two  or  three  minutes  or  until  cold.  Whip 
cream  stiff,  stir  all  together  and  put  in  mold.  Serve  with 
following  sauce:  Two  cups  orange  juice,  one  cup  granu- 
lated sugar,  one  cup  cold  water,  yolks  of  two  eggs,  two  tea- 
spoons cornstarch.    This  will  serve  twelve. 

.  Mrs.  Harvey  Grace. 

SCHAUM  TORTE 

Whites  of  three  eggs  beaten  very  stiff,  one  cup  granu- 
lated sugar  beaten  into  eggs,  one  tablespoon  vinegar.  Bake 
in  square  tins  or  gem  pans  as  individual  cakes.  Fill  with 
fruit  and  whipped  cream.  Bake  in  very  slow  oven  forty 
minutes. 

Mrs.  Adam  Schneider. 

SHREDDED  WHEAT  BISCUIT  WITH  FRUIT 

One  ripe  banana  mashed  to  a  pulp  and  mixed  with  a  few 
chopped  dates.  Crumble  half  a  shredded  wheat  biscuit  in 
a  bowl  and  spread  fruit  mixture  over  it,  then  lay  top  of 
biscuit  on  the  fruit.    Pour  over  it  rich  cream. 

Mrs.  E.  T.  Cooke. 

STRAWBERRY  SPONGE 

One  quart  strawberries,  one-half  package  gelatine,  one 
and  one-half  cups  water,  one  cup  sugar,  juice  of  one  lemon, 
whites  of  four  eggs.     Soak  gelatine  in  one-half  cup  coM 


154  ICES  AND  DESSERTS 

water,  mash  berries  and  add  one-half  cup  sugar.  Boil  the 
other  half  cup  sugar  and  one  cup  water  gently  for 
twenty  minutes.  Strain  the  berries  through  a  sieve.  Pour 
boiling  syrup  on  gelatine  and  when  dissolved,  strain  the 
mixture  into  the  juice.  Set  basin  into  a  pan  of  ice  water 
and  when  it  begins  to  thicken,  beat  the  egg  whites  very  stiff 
and  then  beat  together  until  the  mixture  is  too  thick  to. 
separate.    Pour  into  a  mold.    Serve  with  sugar  and  cream. 

Mrs.  George  Campbell. 


JELLIES  AND  PICKLES 


TO  CAN  BERRIES,  PLUMS,  PEACHES 

Fill  sterilized  cans  with  washed  fruit.  Make  a  syrup 
in  proportion  of  one  cup  sugar  to  one  quart  fruit.  Pour 
boiling  syrup  over  fruit.  Put  rubbers  on  cans  and  seal 
tightly.  Place  cans  in  container  with  tight  cover.  Pour 
boiling  water  over  jars  till  they  are  immersed,  cover  con- 
tainer and  let  stand  until  cold.  Preserves  color  and  keeps 
fruit  whole. 

Mrs.  Walter  Fox. 

CANNED  PLUMS 

One  square  box  plums,  ten  cups  water,  ^ve  cups  granu- 
lated sugar.  Boil  water  and  sugar  together,  skim  occasion- 
ally. When  clear  and  somewhat  syrup-like,  put  in  washed 
plums  and  cook  for  a  few  minutes  until  tender.  Seal  while 
hot.  One  square  box  of  plums  makes  three  quarts  when 
cooked.  Either  the  blue  or  red  plums  are  nice  for  sauce. 
There  is  very  little  work  to  canning  plums. 

Mrs.  William  A.  Olson. 

CONSERVE 

Five  pounds  fruit  (currants,  plums  or  gooseberries), 
five  pounds  sugar,  two  pounds  raisins,  juice  of  five  oranges, 
rinds  of  three  (chop,  boil  up  three  times,  changing  w^ater 
each  time).    Boil  all  together  until  thick. 

'      Mrs.  William  G.  Cook. 


JELLIES  AND  PICKLES  157 

APRICOT  AND  PINEAPPLE  CONSERVE 

One  dozen  fresh  apricots,  one  medium  sized  pineapple. 
Equal  amount  of  sugar.  Cook  pineapple  with  very  little 
water.  Add  sugar  and  stoned  apricots.  Cook  until  soft. 
Very  good. 

Mrs.  E.  B.  Whitfield. 

CRANBERRY  CONSERVE 

Four  peeled  apples,  three  quarts  cranberries,  two 
pounds  raisins.  Boil  together  until  tender,  then  add  grated 
rind  and  juice  of  four  oranges  and  six  pounds  sugar.  Cook 
until  thick. 

Miss  Van  Meenen. 

GRAPE  CONSERVE 

One  basket  of  grapes  ( about  seven  pounds),  one  pound 
walnuts,  two  pounds  raisins,  three  pounds  sugar.  Pulp 
grapes  and  cook  till  seeds  are  easily  removed.  Put  through 
sieve.  Add  raisins,  walnuts  and  sugar,  and  cook  for  ten 
minutes. 

Miss  Van  Meenen. 

PEACH  AND  TOMATO  CONSERVE 

Prepare  peaches  and  tomatoes.  Weigh  one-half  as  many 
pounds  of  tomatoes  as  you  have  peaches.  Add  one-hajf  the 
weight  of  sugar  as  the  combined  fruits.  Slice  thin  two 
lemons  to  each  five  pounds,  a  few  pieces  ginger  root,  cloves, 
stick  cinnamon.  Tie  cloves  in  a  bag  and  remove  before 
bottling.     Cook  about  four  hours,  stirring  constantly. 

Mrs.  Charles  J.  Tonk. 


158  JELLIES  AND  PICKLES 

PLUM  CONSERVE 

No.  1 

One  basket  large  blue  plums,  two  lemons,  two  oranges 
(put  two  latter  through  grinder),  two  pounds  dark  seedless 
raisins  (not  seeded  raisins),  four  pounds  sugar.  Watch 
carefully  till  sugar  dissolves.  Boil  one  hour.  I  put  this  in 
glasses. 

Mrs.  Dean  S.  Conger. 

PLUM  CONSERVE 

No.  2 

Three  pounds  blue  sweet  plums,  three  pounds  granu- 
lated sugar,  one  pound  seeded  raisins,  one-quarter  pound 
English  walnuts,  two  oranges.  Pit  the  plums,  chop  the 
oranges  and  walnuts.  Cook  all  together  for  one  hour  or 
until  thick  and  then  seal. 

Miss  Van  Meenen. 

PLUM  CONSERVE 

No.  3 

Weigh  fruit,  use  equal  amount  of  sugar.  Add  as  much 
water  as  sugar.  Stir  well,  and  add  white  of  one  egg,  slight- 
ly beaten.  Stir  all  together  and  boil.  When  boiling,  stir  in 
one  gill  cold  water,  then  set  off  fire.  Let  stand  five  minutes, 
skim,  bring  to  boiling  point,  drop  in  plums,  cook  for  one 
hour. 

Mrs.  E.  B.  Whitfield. 

RHUBARB  CONSERVE 

Four  pounds  rhubarb,  four  pounds  sugar,  one  pound 
layer  figs,  one  pound  seeded  raisins,  one  pound  English 
walnuts,  almonds  or  pecans.  Cut  figs  and  raisins  fine  and 
put  in  bottom  of  kettle.    Cut  rhubarb  in  half-inch  lengths 


JELLIES  AND  PICKLES  159 

and  put  on  with  alternate  layers  of  sugar.  Cover,  and  let 
stand  until  morning.  Then  add  riuts,  after  putting  them 
through  the  coarsest  knife  of  the  meat  chopper.  Boil  down 
until  thick  as  marmalade. 

Miss  Van  Meenen. 

APRICOT  JAM 

Wipe  with  coarse  cloth,  cut  in  small  pieces,  add  sugar, 
pound  for  pound.  Put  in  earthen  dish,  stand  over  night, 
boil  until  thick. 

Mrs.  William  G.  Cook. 

HEAVENLY  JAM 

One  quart  cherries,  one  quart  blackberries,  one  pint  red 
raspberries,  one  quart  gooseberries.  Measure  sugar,  cup  for 
cup,  with  fruit,  aud  cook  till  thick. 

Miss  Josephine  Van  Meenen. 

FOUR  FRUIT  JAM 

One  quart  cherries,  one  quart  raspberries,  one  quart 
gooseberries,  one  quart  currants  (juice  only),  four  and 
one-half  pounds  sugar. 

Mrs.  William  G.  Cook. 

AMBROSIAL  JELLY 

Pare  and  core  enough  early  apples  to  make  six  quarts 
of  juice.  Cook  and  strain  as  for  jelly.  Measure  sugar,  cup 
for  cup,  with  juice.  When  it  begins  to  thicken,  stir  in  juice 
and  pulp  of  two  oranges,  two  lemons,  one  pound  seedless 
raisins  and  one  cup  preserved  cherries. 

Miss  Josephine  Van  Meenen. 


160  JELLIES  AND  PICKLES 

CRANBERRY  JELLY 

One  quart  cranberries,  one  cup  cold  water,  two  cups 
granulated  sugar.  Cook  cranberries  thoroughly  and  add 
sugar  last,  boiling  ten  or  fifteen  minutes.    Strain. 

Miss  Allie  F.  Armstrong. 

MINT  JELLY 

A  day  or  two  before  making  this  jelly,  gather  enough 
fresh  mint  to  fill  without  crowding,  when  stripped  from 
the  stems,  a  quart  fruit  jar.  Wash  mint  thoroughly,  dry 
on  cloth  to  remove  surplus  moisture,  strip  from  stems,  and 
put  into  jar.  Heat  one-half  cup  strong  vinegar  to  boiling, 
and  pour  over  leaves.  Seal  jar,  and  set  away  in  a,  dark 
place  for  a  day  or  two.  Use  for  the  jelly  one-half  peck 
apples,  Maiden's  Blush  is  a  good  variety.  Make  a  stiff 
apple  jelly,  using  as  much  sugar  as  juice.  While  this  is 
cooking,  strain  the  mint  flavored  vinegar  through  a  cloth, 
squeezing  hard,  and  pour  the  vinegar  into  the  boiling  .ielly. 
It  should  not  be  necessary  to  cook  it  much  longer;  boiling 
injures  the  flavor.  Have  ready  some  green  candy  coloring, 
color  a  delicate  green.  Remove  from  the  fire  and  pour  into 
glasses,  allow  to  set,  and  seal  with  paraffin  as  any  other 
jelly.  Delicious  with  roast  lamb,  or  any  cold  meats. 
Serve  very  cold. 

Mrs.  S.  D.  Snow. 

QUINCE  AND  CRANBERRY  JELLY 

Six  quinces,  two  quarts  cranberries.  Boil  quinces  in 
plenty  of  water  until  soft,  add  cranberries  and  boil  until 
soft.  Let  drip,  and  add  as  much  sugar  as  juice.  Cook 
until  it  jells. 

Mrs.  E.  B.  Whitfield. 


JELLIES  AND  PICKLES  161 

GRAPE  FRUIT  MARMALADE 

One  grape  fruit,  one  orange,  one  lemon;  slice  all  thin, 
then  in  dice,  using  but  one-half  the  skin  of  the  grape  fruit. 
To  each  pint  of  fruit  use  two  pints  of  water.  Let  stand 
over  night.  In  the  morning  boil  slowly  for  ten  minutes, 
then  let  stand  over  night  again.  Take  one  pint  of  sugar 
to  one  pint  of  fruit  and  liquid  together,  boil  until  thick. 
Put  in  glasses. 

Mrs.  Charles  J.  Tonk. 

ORANGE  MARMALADE 

Sour,  thin  skinned  California  oranges  without  dark 
spots  on  skin,  are  best.  One  dozen  oranges,  five  lemons. 
Slice  very  thin,  removing  seeds  and  white  core.  Cover  with 
eight  quarts  cold  water,  and  let  stand  twenty-four  hours. 
Cook  one  hour  after  boiling  point  is  reached,  skimming 
often.  Set  aside  for  twenty-four  hours.  Measure  one  bowl 
of  sugar  for  each  bowl  of  pulp,  and  cook  one  hour  or  more, 
until  of  the  consistency  of  jelly.  Stir  almost  constantly  to 
keep  from  burning.  Better  cook  in  several  kettles,  or  small 
quantity  ^t  a  time,  as  it  will  jelly  much  easier.  This  makes 
about  twenty-four  jelly  glasses.  By  straining,  jelly  can  be 
made. 

Mrs.  E.  M.  Landis. 

PINEAPPLE  AND  APRICOT  MARMALADE 

Put  pineapple  through  grinder,  saving  all  the  juice, 
same  quantity  apricots,  peeled  and  put  through  colander. 
Not  quite  as  much  sugar  as  fruit.  Cook  until  thick  and 
clear.    Seal  up  in  tumblers.    Delicious. 

Miss.  Elizabeth  E.  Church. 


16A  JELLIES  AND  PICKLES 

GINGER  PEARS 

Six  pounds  pears,  weighed  after  paring,  coring,  and 
putting  through  food  chopper.  Six  pounds  sugar,  one-half 
pound  candied  ginger,  also  put  through  chopper. 

Mrs.  E.  T.  Cooke. 

CITRON  PRESERVE 

Take  green  part  of  watermelon  rind  and  soak  over  night 
in  water  in  which  a  small  piece  of  alum  has  been  dissolved. 
Put  this  on  to  boil  in  the  morning,  and  let  it  simmer  until 
the  pieces  begin  to  look  transparent.  Then  weigh,  and  add 
pound  for  pound  of  sugar,  also  the  yellow  rind  and  pulp  of 
one  lemon  and  a  large  tablespoon  of  white  ginger  root.  Let 
this  boil  quite  a  long  time,  until  the  citron  is  clear  and 
thoroughly  seasoned. 

Mrs.  Edward' H.  Turner. 

PRESERVED  PEACHES,  WITH  MAPLE  SYRUP 

One-half  bushel  freestone  peaches,  peel  and  put  in  pre- 
serving kettle.  Put  over  them  eight  pounds  granulated 
sugar,  allow  to  remain  over  night.  In  the  morning  add  one 
quart  of  water  and  one  quart  of  maple  syrup,  cook  slowly 
for  six  hours,  and  can. 

Mrs.  George  A.  MacCorkle. 

CHERRY  PICKLE 

Cover  pitted  cherries  with  cider  vinegar,  let  stand  over 
night,  drain  from  vinegar.  Take  one  pound  granulated 
sugar  to  one  of  the  drained  cherries,  alternating  fruit  and 
sugar,  mix  thoroughly.    Let  stand  in  a  cool  place  and  stir 


JELLIES  AND  PICKLES  163 

frequently.     When  sugar  is  dissolved  and  syrup  is  thick, 
seal  in  glass  jars.    This  keeps  perfectly.    Do  not  cook. 

Mrs.  Martin  Madson. 

CHILI  SAUCE 

(Fine) 

Eighteen  ripe  firm  tomatoes,  five  medium  onions,  five 
nice  red  peppers.  Chop  all  medium  fine.  Three  table- 
spoons salt,  four  cups  vinegar,  ten  tablespoons  white  sugar. 
Cook  all  together  about  one  and  one-half  hours.  Seal  in 
Mason  jars. 

Mrs.  D.  C.  Prescott. 

CHILI  SAUCE  WITHOUT  SPICES 

Fourteen  ripe  tomatoes,  two  onions,  one  cup  sugar, 
three  red  peppers,  two  and  one-half  cups  vinegar,  one  tea- 
spoon salt,  two  stalks  celery.  Onions  and  tomatoes  cut  in 
large  pieces.    Boil  three  hours. 

Miss  Elizabeth  E.  Church. 

PICCALILLI 

One-quarter  peck  green  tomatoes,  eight  large  onions, 
one  large  cabbage,  twelve  cucumbers.  Chop  fine  and  add 
three  dozen  tiny  white  onions,  and  two  dozen  tiny  pickles 
( these  may  be  omitted) ,  pack  in  salt  over  night.  In  morn- 
ing pour  off  the  salt  water,  and  soak  in  diluted  vinegar  a 
day  or  two,  then  drain  and  add:  One-half  pint  grated 
horse  radish,  one-quarter  pound  white  mustard  seed,  several 
red  peppers,  one-quarter  ounce  celery  seed,  three  table- 
spoons black  pepper,  one  fifteen-cent  box  Coleman's  mus- 
tard, one  pound  brown  sugar.  Mix  spices  and  sugar  with 
three  quarts  cider  vinegar  and  let  boil.    Add  chopped  in- 


164  JELLIES  AND  PICKLES 

gredients  and  heat  all  together  well.    Seal  air-tight.   Glass 
covered  jars  are  best. 

Mrs.  John  R.  Holuster. 

MUSTARD  PICKLES 

One  quart  large  cucumbers,  sliced,  two  quarts  small 
cucumber  pickles,  whole,  one  quart  large  onions,  sliced,  two 
quarts  small  onions,  whole,  one  large  cauliflower,  three 
green  peppers,  three  red  peppers.  Pour  over  this  a  hot 
brine  of  one  cup  of  salt  to  a  gallon  of  boiling  water. 

Paste:  One  cup  of  flour,  one-quarter  of  a  pound  of 
Coleman's  mustard,  four  cups  sugar,  one-half  ounce  of 
tumeric,  one-half  gallon  cider  vinegar,  one-half  ounce 
celery  seed.  Boil  this  ten  minutes.  Drain  pickles,  add 
paste,  boil  all  together  ten  minutes  and  seal  in  Mason  jars. 

JVIrs.  Lewis  B.  Sinclair. 

OLIVE  OIL  PICKLES 

Four  dozen  pickles,  sliced,  three  pints  vinegar,  three- 
quarters  Clip  yellow^  mustard  seeds,  two  and  one-half  table- 
spoons celery  seed,  three-quarters  cup  sugar,  three-quartei*s 
cup  salt,  one  and  one-half  cups  best  olive  oil.  Put  pickles 
in  jar,  cover  ^vith  mixture.    No  cooking. 

Mrs.  Louis  Wittbold.   . 

SWEET  WATERMELON  PICKLE 

Use  only  the  white  portion  of  the  watermelon  rind,  re- 
jecting both  the  green  and  pink  parts.  After  the  green 
rind  is  peeled  off,  weigh  the  white  part,  and  to  each  seven 
pounds  allow  four  pounds  white  sugar,  a  pint  of  vinegar, 
two  teaspoons  allspice,  two  of  cinnamon,  one  teaspoon 
cloves,  one  teaspoon  ginger,  and  half  a  teaspoon  ground 


JELLIES  AND  PICKLES  165 

mace.  Mix  all  the  spices  together,  divide  them  into  four 
parts,  and  tie  each  part  into  a  piece  of  cheesecloth.  Put 
watermelon  over  fire  in  cold  water,  bring  to  the  boiling 
point  and  cook  until  it  is  transparent.  Drain.  Put  sugar 
and  vinegar  with  all  the  spices  into  a  porcelain  lined  kettle. 
When  boiling  add  the  watermelon  a  little  at  a  time.  Cook 
until  it  is  dark,  not  more  than  five  or  ten  minutes,  then 
put  away  in  a  stone  jar.  Next  morning  drain  off  all  the 
juice,  heat  to  boiling  point  and  pour  over  the  watermelon 
rind.  Do  this  for  nine  consecutive  mornings,  the  last  morn- 
ing heating  the  rind  in  the  juice  and  boiling  the  juice  down 
till  it  will  just  cover  the  rind. 

Mrs.  George  Campbell. 
CORN  RELISH 

No.  1 

One  dozen  ears  corn,  one  good  sized  head  cabbage,  one- 
half  gallon  vinegar,  one  cup  brown  sugar,  three  tablespoons 
ground  mustard,  three  tablespoons  salt,  three  red  or  green 
peppers.  Cut  corn  from  cobs,  chop  cabbage  and  peppers, 
add  sugar  and  salt,  mix  mustard  with  vinegar,  boil  till  corn 
is  done.     Seal  in  jars. 

Mrs.  Harry  Olson. 

CORN  RELISH 

No.  2 

Twelve  ears  corn,  boiled,  four  chopped  green  peppers, 
two  chopped  red  peppers,  small  head  cabbage,  two  stalks 
celerj^,  one  tablespoon  celery  salt,  one  cup  sugar,  three 
pints  vinegar,  tAvo  tablespoons  salt,  one-quarter  pound 
Coleman's  mustard.  Cut  corn  from  cob,  add  rest  of  ingre- 
dients.   Boil  twenty  minutes. 

Mrs.  Bradley  Buell. 


166  JELLIES  AND  PICKLES 

PEPPER  RELISH 

One  dozen  green  peppers,  one  dozen  red  peppers,  one 
dozen  large  onions,  chopped  medium  fine.  Pour  boiling 
water  over  peppers,  let  stand  ten  minutes,  drain,  mix  with 
the  onions.  Add  two  tablespoons  salt,  two  and  one-half 
cups  sugar,  one  quart  cider  vinegar.  Boil  for  one  hour. 
Seal  tight. 

Mrs.  Charles  J.  Tonk. 


LEFT-OVERS 


BREAD  GRIDDLE  CAKES 

One  and  one-half  cups  fine  bread  crumbs,  one  and  one- 
half  cups  scalded  milk,  two  tablespoons  butter,  two  eggs, 
one-hajf  cup  flour,  one-half  teaspoon  salt,  three  and  one- 
half  teaspoons  baking  poAvder.  Add  milk  and  butter  to 
crumbs,  soak  until  crumbs  are  soft;  add  eggs  well  beaten, 
flour,  salt  and  baking  powder  sifted.  Cook  as  other  griddle 
cakes. 

Mrs.  Henry  A.  Obermann. 

BREAD  OMELET 

This  is  easier  to  ma.ke  than  any  other  kind,  and  is  de- 
licious. Fill  a  cup  with  bread  crumbs,  and  pour  in  milk 
until  it  is  full.  When  soft,  put  in  pan,  add  four  eggs, 
which  were  beaten  slightly.  Beat  all  together  with  egg 
beater  until  the  whole  mixture  is  smooth.  Season  with 
salt  and  pepper  and  cook  in  the  usual  fashion. 

Miss  Allie  F.  Armstrong. 

CHEESE  STRAWS 

These  can  be  made  from  left-overs — dry  American 
cheese,  and  pie  crust  left  over  from  making  a  pie.  Grate 
the  cheese,  and  season  rather  highly  with  salt  and  a  few 
grains  of  cayenne.  Roll  the  pie  crust  out  thin,  sprinkle 
thickly  with  grated  cheese,  roll  up  like  a  jelly  roll,  pat  flat 
with  the  rolling  pin,  roll  out  again,  sprinkle  with  more 
cheese,  and  repeat  until  impossible  to  manipulate  the  dough. 


LEFT-OVERS  169 

Roll  out  about  a  half  inch  thick,  and  cut  with  a  silver  knife 
into  strips  about  four  inches  long  and  one-half  inch  wide. 
Lay  these  in  pans,  and  bake  in  not  too  hot  an  oven,  as  they 
burn  easily.     Serve  with  salad. 

Mrs.  S.  D.  Snow. 


CHICKEN  A  LA  KING 

Marinate  two  cups  of  stewed  chicken,  cut  in  small  pieces, 
in  French  dressing  for  one  hour,  then  drain.  Cook  two 
tablespoons  butter  with  a  small  green  pepper  and  one-half 
teaspoon  grated  onion.  Rub  two  tablespoons  flour  smooth 
into  two  tablespoons  butter.  Heat  one  cup  milk  and  when 
at  boiling  point  add  butter  and  flour,  stirring  until  quite 
smooth,  then  add  beaten  yolks  of  two  eggs  and  three-fourths 
cup  cream,  a  few  drops  of  lemon  juice  and  a  little  of  the 
grated  rind,  salt  to  taste  and  a  dash  of  paprika.  Cook  this 
mixture  in  double  boiler  until  quite  thick,  then  add  chicken 
and  one  cup  mushrooms.  When  all  is  quite  hot  pour  into 
baking  dish,  cover  with  bread  crumbs  and  put  under  broiler 
flame  a  few  minutes  to  brown  crumbs.  Serve  with  triangles 
of  toast. 

Mrs.  Fred  P.  Pool. 


cornt:d  beef  hash 

To  twice  the  quantity  of  corned  beef  add  half  the 
amount  each  of  potatoes  and  beets,  all  of  Avhich  have  been 
cooked  and  turned  through  the  grinder.  Add  cold  water 
enough  to  moisten  well  and  place  in  a  skillet  over  a  slow 
fire,  otir  frequently  to  prevent  a  crust  forming,  since 
beets  become  bitter  when  browned.     Serve  on  hot  platter. 

Mrs.  F.  H.  Gansbergen. 


170  LEFT-OVERS 

CURRY 

Put  two  tablespoons  of  butter  or  dripping  in  skillet  or 
frying  pan.  Add  one  small  onion,  cut  up  fine,  one  small 
sour  apple,  cut  up  fine.  Cook  tender.  Add  one  level  tea- 
spoon of  curry  powder,  mix.  Add  one  and  one-half  cups 
water,  stir  till  cooked  smooth.  If  too  thick,  add  more 
water,  season  with  salt.  Then  add  a  pint  or  less  of  chopped 
meat,  cook  for  five  minutes.    Serve  in  border  of  boiled  rice. 

Mrs.  Louis  J.  Hotchkiss. 

ESCALOPE  ROYALE 

Eight  hard-boiled  eggs,  separate  whites  and  yolks,  one 
pound  of  cold  boiled  ham,  ground.  Four  soda  crackers  or 
same  amount  of  bread  crumbs.  Make  a  cream  sauce  of  one 
pint  cream,  one  pint  milk,  little  butter  and  flour  to  thicken. 
Put  in  layers  and  bake  one-half  to  three-quarters  of  an 
hour. 

Mrs.  Frank  W.  Werner. 

DISH  TO  UTILIZE  LEFT-OVER  FISH 

Make  sauce  of  two  level  tablespoons  butter,  two  level 
tablespoons  flour,  one-half  cup  cream,  one-half  cup  milk, 
season.  Add  one  pint  flaked  fish,  one  yolk,  beaten.  Put 
into  buttered  dish,  or  individual  ones,  crumbs  on  top.  Bake 
in  dish  of  water  one-half  hour  or  longer. 

Miss  Elizabeth  E.  Church. 

FISH  EN  COQUILLE 

Pick  up  left-over  of  any  cooked  fish — whitefish  is  espe- 
cially good.  Make  a  thick  cream  sauce,  put  in  fish  and  allow 
to  stand  till  cold.  Fill  the  little  coquille  shells,  which  can 
be  bought  in  the  hardware  section  of  any  store,  cover  with 


LEFT-OVERS  171 

grated  bread  crumbs,  season  lightly,  dot  with  butter  and 
brown  under  the  gas  in  the  broiler.  Serve  with  this  little 
sweet  cucumber  pickles  or  piccalilli. 

Mrs.  S.  D.  Snow. 

CREAMED  HAM 

Put  one  tablespoon  butter  and  one  tablespoon  flour  in 
saucepan,  blend  over  fire,  then  add  one  cup  of  milk.  Season 
slightly,  add  ham,  cut  in  small  pieces.  Use  more  seasoning 
if  necessary.    Serve  with  freshly  boiled  rice  or  hominy. 

Mrs.  Louis  J.  Hotchkiss. 

HAM  PATTIES 

One  cup  fine  chopped  or  gi'ound  cooked  ham,  one-half 
cup  bread  crumbs,  one-quarter  cup  milk,  one  teaspoon 
melted  butter,  salt  and  pepper  to  taste.  Mix  ham  with 
bread  crumbs  and  seasonings,  add  melted  butter,  moisten 
with  milk.  Half  fill  buttered  gem  pans  or  patty  pans  with 
the  mixture.  Break  one  egg  carefully  on  top  of  each,  sprin- 
kle with  salt  and  pepper  and  cover  with  fine  bread  or 
cracker  crumbs.  Bake  about  eight  minutes  in  a  brisk  oven. 
Serve  at  once. 

Mrs.  Louis  J.  Hotchkiss. 

POTTED  HAM 

Nice  scraps  from  a  boiled  or  baked  ham;  there  must  be 
no  hard  pieces.  Chop  all  very  fine,  first  through  medium 
knife  of  grinder,  then  through  the  finest.  Rub  to  a  paste, 
and  to  each  cupful  add  one-quarter  teaspoon  dry  mustard 
and  a  few  grains  of  cayenne.  If  very  dry,  add  melted  but- 
ter or  ham  fat.    Press  tightly  into  small  earthen  or  porce- 


172  LEFT-OVERS 

lain  lined  cups,  set  cups  in  pan  of  hot  water,  cover  with  a 
thin  layer  of  melted  fat,  then  cover  tightly,  put  in  oven  and 
bake  one  hour.  Allow  to  get  cold,  then  cover  tops  with 
paper.  Use  for  sandwiches  or  sliced  thin.  This  ^vill  keep 
well  in  a  cool,  dry  place.  Tongue  or  fish  may  be  prepared 
the  same  way. 

Mrs.  S.  D.  Snow. 

HAM  SOUFFLE 

One  cup  cooked  chopped  ham,  one  cup  white  sauce,  four 
hard-boiled  eggs.  Chop  whites  and  add  to  sauce.  Add 
chopped  yolks  to  meat.  Put  all  together  in  greased  bread 
tin.  Sprinkle  one  cup  of  buttered  bread  crumbs  on  top. 
Bake  fifteen  minutes. 

Mrs.  E.  B.  Whitfield. 

BAKED  HASH 

Meat  may  be  left  from  steak,  pot  roast,  veal  roast,  veal 
or  mutton.  To  a  pint  of  chopped  meat  add  one-half  the 
quantity  of  moist  bread  crumbs,  season  with  salt  and  pep- 
per. To  give  different  flavor  onion  may  be  used,  or  celery, 
or  sage.  Put  into  casserole,  add  more  milk  and  bake  twenty 
minutes  or  more. 

Mrs.  Louis  J.  Hotchkiss. 

HASH 
(But  Don't  Tell!) 

Take  finely  ground  cold  hash,  add  a  little  chopped 
parsley  and  a  small  amount  of  lemon  juice.  Form  into 
croquettes,  dip  in  egg,  then  in  cracker  or  bread  crumbs. 
Fry  in  hot  lard  and  put  on  brown  paper  to  absorb  grease. 


LEFT-OVERS  173 

Pour  over  them,  when  nicely  arranged  in  dish,  white 
sauce,  in  which  is  sliced  boiled  eggs. 

This  is  my  own  invention,  so  of  course,  I  do  not  recom- 
mend it. 

Mrs.  E.  M.  Landis. 

LAMB   TERRAPIN 

Two  cups  cold  lamb,  diced,  two  tablespoons  butter  and 
one  of  flour,  cooked  together;  add  one  cup  of  stock  and 
one-half  cup  of  cream.  Noav  add  meat,  one  teaspoon 
French  mustard,  one  tablespoon  Worcestershire  sauce,  two 
hard-boiled  eggs,  cut  in  pieces,  two  tablespoons  Sherry 
wine.  Season  to  taste.  May  be  served  in  paltry  shells,  or 
on  toast. 

Mrs.  J.  M.  Coen. 

MEAT  CROQUETTES 

No.  1 

Season  one  cup  chopped  cold  meat  with  salt,  celery, 
cayenne,  lemon  and  onion  juice.  Moisten  with  following 
sauce  and  cool. 

Sauce :  Melt  one  and  one-half  tablespoons  butter,  add 
three  tablespoons  flour,  add  gradually  one-half  cup  milk. 
Season.    Shape  into  balls  and  fry  in  hot  fat. 

Mrs.  Frank   W.  Werner. 

MEAT  CROQUETTES 

No.  2 

One  cup  chopped  cooked  meat,  three  tablespoons  butter, 
one-half  tablespoon  salt,  one-half  cup  cream,  one-half  cup 
stock,  one-half  cup  stale  bread,  one  egg.  Flavor  to  taste. 
Mix  ingredients  and  cook  a  minute.  When  cold  mold,  egg 
and  crumb,  and  fry  in  deep  fat. 

Miss  Margaret  Dawes. 


174  LEFT-OVERS 

MEAT  PIE 

Meat  may  be  left  from  steak,  pot  roast,  veal  roast,  veal 
or  mutton.  Cut  meat  in  small  pieces ;  if  there  is  gravy  use 
it,  if  not  make  a  white  sauce  of  a  tablespoon  butter,  a  table- 
spoon flour,  blended,  and  a  cup  of  milk.  Season  sauce 
well  with  salt  ajid  pepper.  Add  meat  and  cook  a  few  mo- 
ments so  meat  may  flavor  sauce. 

Make  a  crust  of  a  cup  of  flour,  sifted  with  level  tea- 
spoon baking  powder,  level  tablespoon  lard  and  one-half 
teaspoon  salt,  moisten  to  consistency  of  biscuit  dough  and 
roll  out  to  fit  the  casserole.  Put  meat  and  part  of  gravy  in 
casserole  and  dough  over.    Bake  one-half  hour. 

Mrs.  Louis  J.    Hotchkiss. 

SOUR  MEAT 

Brown  a  heaping  tablespoon  of  flour  in  a  frying  pan 
over  a  not  too  hot  fire,  and  stir  into  it  enough  soup  stock 
(or  water)  to  make  it  of  the  consistency  of  a  rather  thick 
cream  sauce.  Then  add  four  tablespoons  of  good  cider 
vinegar,  three  tablespoons  sugar,  a  wajnut  of  butter,  salt 
and  pepper  to  taste,  a  tiny  bit  of  bay-leaf,  and  a  couple  of 
cloves.  Cook  in  this  sauce  a  finely  minced  onion.  A«dd  to 
this  sauce  boiled  beef,  cut  in  slices,  or  meat  balls ;  bring  to 
a  good  boil  and  it  is  ready  to  serve.  Any  tender  left-over 
meats  may  be  used. 

Mrs.  B.  F.  Bullard. 

LEFT-OVER  POTATOES 

Cold  baked  potatoes  are  the  most  difficult  to  dispose  of. 
They  are  sometimes  a  little  bitter  near  the  skin.  Peel  them, 
chop  fine,  put  in  bowl,  and  to  each  cupful  of  potatoes  add 
one  teaspoon  flour,  salt  and  pepper  to  taste.  Mix  well  and 
put  into  saucepan  with  just  enough  milk  to  cover.    Boil 


LEFT-OVERS  175 

up,  stirring  constantly,  and  set  aside  till  needed.  Heat  an 
iron  skillet,  put  in  enough  lard  or  drippings  to  cover  the 
bottom,  turn  in  the  potato  mixture,  spread  it  out  thin,  and 
brown  slowly.  Fold  over,  as  you  would  an  omelet,  and 
serve.  Cold  creamed  or  scalloped  potatoes  can  be  used 
the  same  way. 

Mrs.  S.  D.  Snow. 


RISSOLES 

Meat  may  be  left  from  steak,  pot  roast,  veal  roast, 
veal  or  mutton.  When  there  is  pie  crust  left,  roll  it  out  thin 
and  cut  the  size  of  a  saucer.  Make  a  plain  hash  of  chopped 
meat  and  seasoning,  onion  if  desired,  cool,  and  place  a 
good-sized  tablespoonful  on  each  round  of  pie  crust.  Fold 
over  like  a  turnover,  press  the  edges  lightly.  Place  in 
baking  pan  and  bake  in  quick  oven  fifteen  minutes.  Serve 
with  white  sauce. 

Mrs.  Louis  J.    Hotchkiss. 


CREAM  OF  CHICKEN  SOUP 

The  bones  of  a  boiled  or  roasted  chicken.  If  there  is 
some  meat  or  gravy  which  can  be  added,  so  much  the  better. 
Cover  bones  with  cold  water,  slice  a  medium  sized  onion  and 
a  few  stalks  of  celery,  and  simmer  for  two  or  three  hours, 
or  longer.  Strain  off  liquid,  add  an  equal  quantity  of  milk, 
and  to  one  quart  of  soup  add,  when  boiling,  a  paste  of  one 
teaspoon  Penang  curry  powder,  one  teaspoon  sajt,  two  tea- 
spoons flour,  stirred  with  three  teaspoons  butter,  or  chicken 
fat.  Boil  for  ten  minutes,  and  serve  with  a  spoonful  of 
whipped  cream  on  top  of  each  cup.    Rice  may  be  added. 

Mrs.  S.  D.  Snow. 


176  LEFT-OVERS 

SOUP  FROM  LEFT-OVERS 

It  is  always  a  problem  to  know  how  to  dispose  of  the 
small  left-overs  of  meats  and  vegetables.  Here  is  where 
the  puree  sieve  is  worth  its  weight  in  gold  and  saves  its 
small  cost  many  times  over.  It  is  a  round  wire  sieve,  with 
handle  and  hooks,  to  fit  over  the  pot,  and  is  accompanied 
by  a  metal  masher  to  force  the  food  through  sieve.  There 
are  numberless  uses  for  this  utensil.  Save  all  good  food, 
no  matter  how  small  the  quantity,  for  two  or  three  days. 
Then  heat  it,  if  possible,  in  the  water  in  which  some  vege- 
table has  been  boiled,  w^hich  you  have  saved  for  the  pur- 
pose; pass  while  hot  through  the  sieve,  reduce  by  boiling, 
if  necessary,  add  an  equal  amount  of  milk,  thicken  slightly 
if  a  cream  soup,  season  if  necessary,  and  serve.  Whipped 
cream  on  top,  with  a  sprinkle  of  chopped  parsley,  makes  a 
company  dish.  Do  not  be  afraid  of  mixtures,  and  some- 
times a  little  chopped  onion  improves  the  flavor,  cooked 
with  other  ingredients  before  straining. 

Mrs.  S.  D.  Snow. 

MOCK  TERRAPIN 

One  and  one-half  cups  cold  cooked  chicken,  or  veal,  cut 
in  dice.  One  cup  white  sauce.  Yolks  of  two  hard-boiled 
eggs,  finely  chopped.  Whites  of  two  hard-boiled  eggs, 
chopped.  Three  tablespoons  of  Sherry  wine.  One-quarter 
teaspoon  salt.  Few  grains  cayenne.  Make  the  white  sauce 
of  two  tablespoons  butter,  two  tablespoons  flour,  one  cup 
milk,  one-quarter  teaspoon  salt.  Melt  butter,  add  flour, 
stir  till  it  bubbles,  add  milk,  stir  till  cooked  smooth.  Add 
chicken,  yolks  and  whites  of  eggs,  salt,  cayenne.  Cook  two 
minutes  and  add  wine.  (The  wine  is  not  necessary  for  a 
good  dish,  but  does  give  a  fine  flavor.) 

Mrs.  Louis  J.    Hotchkiss. 


LEFT-OVERS  177 

TOASTED  CHEESE  FINGERS 

Cut  slices  of  bread  one-half  inch  thick,  cut  off  crust  and 
cut  in  strips.  To  one-half  pound  American  cheese,  grated, 
add  one  egg,  beat  together,  season  with  salt  to  taste,  pile 
on  bread,  add  dash  of  paprika,  and  toast  under  broiler. 
Serve  hot. 

Mrs.  B.  D.  Warner. 

TURBOT  A  LA  CREME 

Use  what  is  left  from  the  baked  whitefish.  Remove 
bones.  Make  a  sauce  of  a  pint  of  milk,  a  few  sprigs  of 
parsley  and  a  slice  of  onion.  Simmer  until  well  flavored. 
Thicken  with  flour,  mixed  thoroughly  with  water,  and  stir 
in  with  butter  the  size  of  an  egg.  Season  with  one  tea- 
spoon salt  and  one-quarter  teaspoon  pepper.  Alternate 
fish  and  sauce  in  a  baking  dish,  cover  with  rolled  cracker 
crumbs  and  brown  in  a  moderate  oven. 

Miss  Allie  P.  Armstrong. 

USES  FOR  STALE  BREAD 

There  are  more  uses  for  dry  bread  than  there  are  for 
fresh  bread.  Do  not  throw  good  bread  away  or  allow  it  to 
spoil  in  the  breadbox.  Where  pieces  are  large  enough,  trim 
off  crusts  and  cut  into  dice  or  long  or  triangular  pieces. 
These  can  be  dried  on  a  plate  in  the  oven,  putting  them  in 
after  the  gas  has  been  turned  off.  They  will  keep  indefi- 
nitely in  a  pasteboard  cracker  box  in  a  dry  place.  Use 
the  dice  for  croutons  in  soup ;  the  fingers  or  triangular 
pieces  instead  of  toast  for  a  garnish  for  meats  or  stews. 
If  something  a  little  more  crisp  is  liked,  butter  just  before 
using  and  stand  in  oven  till  a  golden  brown.  The  trim- 
mings, crusts  and  other  pieces  should  be  dried  in  the  oven 
(leftover  toast  can  be  used,  if  it  is  not  buttered  or  burned), 


178  LEFT-OVERS 

and  put  through  the  food  chopper,  using  the  finest  knife. 
These  a.re  an  improvement  in  taste  and  appearance  to 
many  dishes.  They  are  used  for  breading  cutlets,  cro- 
quettes, etc.,  and  have  the  advantage  over  cracker  crumbs 
of  not  absorbing  grease  to  the  same  extent.  If  a  very  deli- 
cious covering  is  wanted  for  any  ''au  gratin"  dish,  put  a 
level  teaspoon  butter  on  a  plate,  melt  in  oven,  then  stir 
in  all  the  crumbs  the  butter  will  take.  Place  again  in  the 
oven  till  a  golden  brown.  Cover  the  dish  with  this  and 
stand  again  in  the  oven  just  long  enough  to  heat  through. 

Mrs.  S.  D.  Snow. 

VINEGAR 

Good  vinegar  may  be  made  from  peelings  and  res- 
idue after  canning  by  placing  the  pulp  in  a  clean  crock, 
cover  with  water  and  add  about  one-quarter  vinegar  with 
bacteria  culture  or  "mother"  in  it.  Cover  closely  and  let 
stand  about  a  month,  stirring  frequently.  Strain  and 
bottle. 

Mrs.  S.  D.  Snow. 


MISCELLANEOUS 


CANDIED  ORANGE  STRAWS 

Boil  for  ten  minutes  in  salted  water,  thinly  peeled 
orange  rinds,  cut  with  sharp  knife  or  scissors  into  straws 
about  one-half  inch  wide. 

Drain,  and  boil  in  fresh  water  until  transparent.  Drain 
again.  Have  a  heavy  syrup  of  one-h^lf  cup  sugar  and 
one-half  cup  water,  boiled  for  four  minutes;  put  in  the 
drained  orange  straws,  and  stir  until  Avell  coated.  Dip  out 
with  fork  on  oiled  plate,  and  when  cool  roll  in  granulated 
sugar. 

The  water  in  which  the  peels  were  cooked,  with  the 
addition  of  some  juice,  makes  a  good  pudding  sauce  or 
jelly.    Add  left-over  syrup  from  straws. 

Mrs.  S.  D.  Snow. 

DATE  COFFEE 

Put  one-half  pound  dates  through  food  chopper,  pour 
one  cup  hot  water  on  them  and  let  stand  an  hour,  then 
mix  with  one  quart  hot  milk. 

Mrs.  E.  T.  Cooke. 

FONDANT 

White  of  one  egg,  six  tablespoons  of  sweet  cream.  Stir 
in  confectioner's  sugar  until  it  is  a  soft  mass  which  can  be 
handled  without  sticking  to  the  fingers.  This  is  the 
foundation  for  many  varieties  of  candy. 

Mrs.  Martin  Madson. 


MISCELLANEOUS  181 

EGG-NOG 

Separate  yolk  and  white  of  a  very  fresh  egg.  Put  yolk 
in  large  china  bowl  with  one  and  one-half  teaspoons  sugar, 
and  any  preferred  flavor,  Sherry  is  best,  but  lemon  juice, 
vanilla,  or  orange  juice  are  good.  Do  not  use  too  much. 
Add  a  tiny  pinch  of  salt  to  the  white,  and  beat  to  an  ab- 
solutely dry  froth.  Combine  this  with  the  flavored  yolk, 
and  beat  until  thoroughly  mixed.  Grate  nutmeg  or  cinna- 
mon on  top,  if  liked,  and  serve  at"  once. 

This  may  have  one  cup  rich  milk  added,  when  fruit 
juice  is  not  used. 

Mrs.  S.  D.  Snow. 

FATS 

Fat  is  the  greatest  of  energy  foods.  It  gives  us  en- 
durance, and  consequent  ability  to  resist  disease.  Plain 
fat  is  most  unpalatable,  but  properly  seasoned,  quite  the 
reverse.  It  must  be  cooked  at  a  comparatively  low  tem- 
perature. Its  boiling  point  is  higher  than  that  of  water, 
but  its  melting  point  is  much  lower  than  the  boiling  point 
of  water. 

The  chief  reason  why  deep  fat  frying  is  considered  so 
objectionable  from  a  dietetic  standpoint  is  because  of  the 
careless  or  ignorant  cook.  It  is  not  wise  to  serve  such 
foods  too  frequently,  but  no  one  can  deny  that  their  oc- 
casional appearance  is  w^elcome. 

The  best  fat  for  deep  fat  frying  is  a  combination  of 
beef  fat  and  leaf  lard  or  all  beef  fat.  This  is  heavier  than 
plain  lard  or  the  vegetable  cooking  oils,  consequently  does 
not  penetrate  the  article  cooked  in  it  to  the  same  extent. 
With  proper  care,  it  will  keep  indefinitely,  and  will  not 
hold  flavors.  Procure  two  pounds  of  beef  fat  ( it  should 
not  be  kidney  suet),  and  one  pound. unrendered  leaf  lard. 


182  MISCELLANEOUS 

Wash  clean,  skin,  cut  in  small  pieces,  put  in  iron  pot,  or 
Dutch  oven,  cover  with  cold  water,  and  cook  over  a  low 
fire  for  two  or  three  hours.  It  should  then  be  completely 
tried  out.  Take  from  the  fire  and  strain  through  a  fine 
sieve  or  a  cloth.  This  can  be  used  indefinitely  for  deep 
fat  frying  if  the  straining  process  is  repeated  after 
use,  and  care  taken  not  to  burn  it  in  the  using.  It  is  hot 
enough  as  soon  as  a  blue  smoke  rises  from  the  surface,  and 
should  not  be  allowed  to  get  any  hotter.  Keep  covered  in 
a  cool  place. 

It  is  a  great  convenience  to  have  this  ready  at  any 
time. 

Mrs.  S.  D.  Snow. 


GRAPE  JUICE 

Wash  and  pick  from  the  stems,  Concord  grapes.  One 
basket  at  a  time  is  easiest  to  manage.  Cover  with  cold 
water,  and  put  over  the  fire  in  granite  preserving  kettle. 
Cook,  but  not  hard,  till  the  seeds  separate,  and  settle*  to 
the  bottom.  Strain  through  a  jelly  bag,  squeezing  quite 
hard,  and  return  to  the  fire,  boil  up,  sweeten  to  taste,  a 
little  sweeter  than  is  agreeable  while  hot.  Have  ready 
root  beer  bottles,  well  sterilized  and  hot.  Have  them 
standing  in  hot  water,  by  the  side  of  the  kettle  of  hot 
juice.  Fill  the  bottles  through  a  sterilized  funnel,  very 
carefully  at  first,  so  as  not  to  crack.  Fill  to  overflowing, 
and  immediately  lay  the  top  of  the  bottle  over  the  juice 
to  exclude  the  air;  as  the  juice  condenses,  which  it  will 
do  in  a  few  moments,  push  the  stopper  further  down, 
till  it  can  be  fastened.  This  must  be  done  as  soon  as 
possible,  but  not  too  soon,  or  the  bottom  will  be  pushed 
out  of  the  bottle. 

Mrs.  S.  D.  Snow. 


MISCELLANEOUS  183 

MARSHMALLOW  CRACKERS 

Put  one-half  marshmallow  on  a  saltine  cracker,  put 
butter  size  of  a  pea  on  top  of  the  marshmallow;  set  in 
medium  hot  oven  until  the  marshmallow  melts  and  is 
browTied  slightly. 

Mrs.  Charles  J.  Tonk. 

TO  PREPARE  FRESH  COCOANUT 

Cocoanut  has  great  food  value.  The  easiest  way  to 
prepare  is  to  puncture  tw^o  of  the  three  eyes  at  one  end, 
let  the  milk  run  out.  Crack  the  shell,  and  score  the  meat 
through  to  the  shell  with  a  sharp  paring  knife,  when  it 
may  be  lifted  out  in  cubes.  Pare  off  inner  shell,  and  drop 
pieces  into  cold  water.  Put  through  food  chopper.  It  is 
then  ready  to  use.  Dried,  and  mixed  with  half  its  con- 
tent of  sugar,  it  will  keep  well,  but  is  best  when  fresh  and 
soft. 

Mrs.  S.  D.  Snow. 

TO  PREPARE  NUTS  DAINTILY 

Shell,  blanch  and  dry  the  nuts.  Glace  by  dipping  them 
in  the  unbeaten  white  of  an  egg.  Sprinkle  with  fine  salt 
and  roast  in  oven  until  brown,  stirring  frequently. 

Mrs.  John  Sutcliffe. 

SUGARED  HAZEL  NUTS 

Two  cups  light  brown  sugar,  one  cup  hazel  nuts  or 
quartered  filberts,  three-quarters  cup  water.  Boil  sugar 
and  water  till  it  forms  a  soft  ball  when  tested  in  cold 
water.     Remove  from  fire,  add  nuts,  and  beat  until  it 


184  MISCELLANEOUS 

begins  to  granulate.     When  cool  enough  to  handle,  break 
the  nuts  separately. 

Mrs.  Alexander  McLean. 

WHEN  PLANNING  A  SOCIAL 

Proportions  for  Social:  Many  Avomen  have  no  idea 
what  quantity  of  provisions  will  be  required  for  a  Social. 
The  following  rule  is  one  that  is  definite  and  a  good  one 
to  keep.  To  serve  fifty  persons :  Five  loaves  of  home- 
made bread,  two  pounds  of  butter,  four  pounds  boiled 
ham,  for  sandwiches.  Two  pounds  of  coffee,  one  pound 
of  loaf  sugar  and  two  quarts  of  cream  for  coffee,  and 
seven  loaves  of  cake  will  be  sufficient. 

Mrs.  John  Sutcliffe. 

CLEANING  FLUID 

One  quart  deodorized  benzine,  one  ounce  alcohol,  one- 
eighth  ounce  bay  rum,  one  eighth  ounce  ammonia,  one- 
eighth  ounce  chloroform,  one-eighth  ounce  ether,  one-eighth 
ounce  oil  of  wintergreen,  one-half  dram  borax.  Filtered. 

Mrs.  John  R.  Hollister. 


MISCELLANEOUS  185 


186  MISCELLANEOUS 


MISCELLANEOUS  187 


188  MISCELLANEOUS 


MISCELLANEOUS  189 


ESTABUSHCD  1875  B7  E.J.  LEHMANN 


FT^  Grind  Whole  Wheat 

y^OyiE  to  our  Seventh  Floor  Grocery 
\j  ^  Section  and  select  your  own  whole 
wheat;  then  have  it  ground  in  our  de- 
partment with  the  old  fashioned  mill  stone. 
You  may  choose  either  fine,  coarse  or  medium 
wJieat  and  have  it  ground  to  your  order. 

We  use  only   the  choicest,  hard,  clean 
wheat — and 

One  Pound  of  Wheat 
Makes  One  Pound  of  Flour 


-J)IllllllltllllllllIIIIIIllinilIllllIllltllll!llllllllilllIlillllllllilllilltlIIIIIIMIIIIItlllllll)tllilll|HIIIIIllllltllll|lll 

I  Milk  Should  Be  Given  Its  | 

I  Place  in  the  Properly  I 

I  Balanced  Meal  \ 

I  FN  but  one  instance  has  Nature  set  ^ 

I  *  out  to  furnish  something  intended  | 

i  first  and  only  as  food,  and  that  one  I 

I  article  is  milk.  | 

I  You,  with  every  member  of  your   family,  should  | 

I  drink  more  milk.     This  ideal  food  contains  proteid,  i 

I  sugar,  fat  and  various  salts,  the  elements  needed  to  | 

|-  support  human  life.  | 

I  First  learn  the  quantity  of  milk  your  particular  case  | 

I  will  assimilate,  then  consume  this  quantity  regularly,  | 

I  and  where  necessary  make  up  the  added  cost  by  using  | 

i  less  of  something  else.     You  are  sure  to  be  agreeably  | 

I  benefited   by  reason  of  the  greater  food- value    this  I 

I  muscle-building,  energy-providing,  life-sustaining  food  | 

I  carries.  I 

I  When  you  drink  | 

I  BORDEN'S  MILK  | 

=  you  have  the  pleasing  satisfaction  of  knowing  its  purity  = 

I  is  carefully  guarded  at  every  step,  that  it  reaches  you  I 

I  clean,  fresh  and  wholesome,  and  by  reason  of  the  care  | 

I  in  its  production  and  preparation  it  is  uniformly  good  | 

I  and  of  superior  flavor.                                            -  | 

I  Start  Today  To  Use  More  Milk  | 

I  You  will  be  sure  to  be  benefited  because  of  | 

I  it,  and  its  use  will  help  you  to  spend  less.  | 

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Ladies ' 
Tailoring 

RIDING 
HABITS 

FURS 

To  Order  Remodeled 

OTTO 

20  W.  DIVISION  STREET 

PHONE  SUPERIOR  6417 


HOME 

Laundry  Co. 


EDGEWATER  1673 


4611  Ravenswood  Avenue 


''Of  Pronoaiiced  Merit'' 

Wm.  Parker 
&  Co. 

FANCY 
CLEANERS 
and  DYERS 


4052  BROADWAY 

TELEPHONE  LAKE  VIEW   1378 


UNIVERSmr  OF  ILLINOIS-URBANA 


3  0112  083352259 


